This pumpkin alfredo pasta is pure cozy comfort in a bowl. Creamy, cheesy, and just a little sweet from the pumpkin—it’s the kind of dinner that makes you want to curl up on the couch with a big bowl and not share. It’s quick, it’s simple, and it tastes like fall in the best way.
Why I Love This Recipe
I first made pumpkin alfredo on a chilly autumn night when I wanted something cozy but a little different from my usual pasta routine. The pumpkin adds creaminess and depth, the parmesan brings that salty bite, and everything just comes together in one pot like magic. It’s become one of my go-to comfort meals.
- It’s done in under 30 minutes
- You only need one pot for the sauce and pasta
- It’s comforting without being heavy
- Perfect way to sneak pumpkin into a savory dish
Servings & Time
- Servings: 4
- Total Time: 25 minutes
Macros (per serving)
- Calories: ~430
- Protein: 15g
- Carbs: 54g
- Fat: 18g
- Fiber: 5g
Why This Recipe Works (Quick Science)
- The starch from the pasta water helps the sauce cling to every noodle.
- Pumpkin puree makes the sauce creamy without heavy cream.
- Butter and parmesan emulsify together to give you that silky smooth texture.
Common Mistakes
- Not saving pasta water – it’s liquid gold for getting the sauce just right.
- Overheating the sauce – can make the cheese clump. Keep the heat gentle.
- Using pumpkin pie filling instead of puree – that’s sweetened and spiced, and it won’t work here.
What to Serve With
- Garlic bread
- A crisp green salad with vinaigrette
- Roasted brussels sprouts or broccoli
What You’ll Need
- 12 oz fettuccine pasta
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (unsweetened)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- ½ tsp salt (plus more for pasta water)
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- ½ cup reserved pasta water
- Fresh parsley, chopped (for garnish)
Tools You’ll Need
- Large pot
- Large skillet or saucepan
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
- Strainer
Substitutions and Variations
- Use penne or rigatoni instead of fettuccine
- Swap half-and-half for heavy cream to lighten it up
- Add cooked chicken or crispy bacon for protein
- Use pecorino romano instead of parmesan for a sharper flavor
Make Ahead Tips
- Cook the pasta ahead and store it separately, then toss with reheated sauce when ready to serve.
- Sauce can be made 2 days in advance and kept in the fridge.
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook according to package directions until al dente. Before draining, scoop out ½ cup of pasta water and set aside. Drain the pasta.
Step 2: Sauté the Garlic
In a large skillet, melt 2 tbsp unsalted butter over medium heat. Add 3 cloves minced garlic and cook until fragrant, about 1 minute.
Step 3: Add the Pumpkin and Cream
Stir in 1 cup pumpkin puree and 1 cup heavy cream. Mix well until smooth and heated through.
Step 4: Season and Add Cheese
Add ½ tsp salt, ½ tsp black pepper, and ¼ tsp nutmeg. Stir well. Then slowly sprinkle in 1 cup freshly grated parmesan, stirring until it melts and sauce becomes silky.
Step 5: Toss Pasta with Sauce
Add drained fettuccine to the skillet and toss until fully coated. If the sauce is too thick, stir in some reserved pasta water until creamy.
Step 6: Serve and Garnish
Transfer pasta to bowls. Garnish with fresh parsley and extra parmesan if desired. Serve warm.
Pro Tips
- Grate your own parmesan—it melts smoother than pre-shredded.
- Don’t let the garlic brown, it’ll turn bitter.
- Add the cheese gradually so it blends in without clumping.
- Stir pasta and sauce together right before serving for best texture.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of milk or cream to loosen the sauce.
- Avoid freezing—cream sauces can separate.
FAQ
Can I use canned pumpkin?
Yes! Just make sure it’s 100% pumpkin puree, not pumpkin pie filling.
Can I make it dairy-free?
Yes, use coconut cream instead of heavy cream and nutritional yeast instead of parmesan.
What pasta shape works best?
Fettuccine is classic, but short pastas like penne or rigatoni hold the sauce well too.
Conclusion
This easy creamy pumpkin alfredo pasta is the perfect fall comfort food—warm, rich, and ready in under 30 minutes. Make it once, and it’ll be on repeat all season long. Try it out, enjoy a big bowl, and don’t forget to leave a comment with your experience or any questions!
