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Pumpkin Alfredo Pasta Recipe

Creamy, cozy, and rich with fall flavor, this pumpkin Alfredo pasta combines velvety pumpkin purée, garlic, and Parmesan with silky fettuccine for a comforting twist on a classic. It's a perfect cold-weather dish that feels indulgent yet seasonal, ready in under 30 minutes.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 8 people
Calories 471 kcal

Equipment

  • Large pot
  • Strainer or colander
  • Measuring cups
  • Large skillet
  • Wooden spoon or spatula
  • Garlic press or knife
  • Cheese grater
  • Tongs or pasta fork

Ingredients
  

  • 8 oz DeLallo fettuccine egg pasta
  • ½ cup grated Parmesan cheese
  • 5 cups garlic cloves, minced
  • cups heavy whipping cream
  • 1 cup pumpkin puree
  • 2 tbsp butter

Instructions
 

  • Bring a large pot of salted water to a boil and cook the fettuccine according to package directions.
  • Before draining, reserve 1 cup of the starchy pasta water to use later if you need to loosen the sauce.
  • In a large skillet, melt the butter over medium heat, then add the garlic and sauté until it's soft and aromatic.
  • Stir in the pumpkin purée and heavy cream, allowing the mixture to simmer gently until slightly thickened.
  • Add the Parmesan cheese and mix well until the sauce is smooth.
  • Toss the cooked pasta into the sauce, using the reserved pasta water a little at a time if needed to achieve your desired consistency.
  • Finish by seasoning with sea salt to taste and topping with extra Parmesan.
  • Serve right away.

Notes

  • Sautéing a few sage leaves or rosemary sprigs with the garlic adds depth—just remember to remove them before adding the pumpkin.
  • Don’t be alarmed if the sauce looks like too much at first—the pasta will absorb it and thicken beautifully.
  • Prefer less sauce? Scoop some out before tossing the pasta in—you can always add more if needed.