Description
This Pumpkin Alfredo Sauce recipe transforms the classic creamy Alfredo into a cozy fall-inspired dish by incorporating pumpkin and fresh sage. It’s rich, flavorful, and comes together quickly, making it a perfect weeknight dinner option to pair with fettuccine or your favorite pasta.
Ingredients
Pasta
- 12 oz fettuccine
Sauce
- 2 tablespoons butter or olive oil
- 4 garlic cloves, minced
- 1 teaspoon freshly chopped sage, plus more for garnish
- 3/4 cup canned pumpkin (not pumpkin pie filling)
- 1 cup half & half or heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the fettuccine for about 8 minutes or until tender. Drain the pasta and set it aside.
- Prepare the sauce base: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and freshly chopped sage, cooking for about 1 minute until fragrant but not browned.
- Add pumpkin and cream: Stir in the canned pumpkin puree and half & half (or heavy cream), mixing well to combine the ingredients smoothly.
- Incorporate cheese and seasoning: Add the grated Parmesan cheese, salt, and black pepper to the skillet. Stir to blend all flavors together.
- Simmer the sauce: Let the sauce gently simmer for 3 to 5 minutes, allowing it to thicken and develop a rich, creamy texture.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet with the sauce and toss carefully to coat the pasta evenly. If the sauce feels too thick, gradually add a little more half & half until your desired consistency is reached.
- Garnish and serve: Serve the pasta topped with extra fresh sage leaves and additional grated Parmesan cheese for an inviting finish.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Half & half creates a lighter sauce, while heavy cream will make it richer and creamier.
- Add the salt gradually and taste as you go to avoid over-seasoning.
- If fresh sage is not available, dried sage can be substituted but use less as it is more potent.
- To make it vegetarian, ensure the Parmesan cheese is vegetarian-friendly or use a vegetarian alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of cream to loosen the sauce.
