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Pumpkin Alfredo Pasta

This comforting pumpkin Alfredo pasta features a velvety sauce made from roasted pumpkin, heavy cream, and Parmesan cheese, tossed with wide pasta ribbons like fettuccine. The dish offers a perfect balance of sweetness and savory richness, with a smooth, creamy texture and an inviting fall-inspired aroma. It’s a cozy, elegant meal ideal for chilly evenings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin preferably sugar pumpkin or butternut squash
  • 1 cup heavy cream or coconut cream for dairy-free
  • 3 cloves garlic minced or sliced
  • 1/2 cup Parmesan cheese freshly grated
  • 1 pinch nutmeg freshly grated if possible
  • 12 oz pasta fettuccine or pappardelle
  • 1 tablespoon olive oil good quality extra virgin

Equipment

  • Blender or Immersion Blender
  • Large pot
  • Skillet or Wide Saucepan
  • Measuring Cups & Spoons
  • Grater

Method
 

  1. Preheat your oven to 200°C/400°F, then roast the pumpkin until it’s super tender, about 45 minutes. Let it cool slightly before handling.
  2. Once cooled, scoop the pumpkin flesh into a blender or use an immersion blender to puree it until silky smooth. Set aside.
  3. Bring a large pot of salted water to a boil and cook your pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
  4. In a large skillet or wide saucepan, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, with a gentle sizzling sound.
  5. Pour in the heavy cream and stir, bringing it to a gentle simmer. Add the pumpkin puree and a pinch of freshly grated nutmeg, stirring to combine. Let it simmer gently for 5 minutes, until it thickens slightly and smells warm and inviting.
  6. Gradually add the cooked pasta into the sauce, tossing gently to coat each ribbon evenly. If the sauce feels too thick, add a splash of reserved pasta water to loosen it to your desired consistency.
  7. Sprinkle the grated Parmesan cheese over the pasta and stir until melted and creamy. Taste and adjust seasoning if needed, adding more cheese or a pinch of salt.
  8. Finish with a crack of black pepper and a drizzle of good olive oil for extra flavor. Serve hot, garnished with additional cheese if desired.

Notes

For a dairy-free version, substitute coconut cream and omit Parmesan. Roasting the pumpkin enhances sweetness and flavor. Be careful not to over-salt the pasta water to control overall saltiness.