Roasted Pumpkin Alfredo
Roasted Pumpkin Alfredo combines roasted pumpkin, Parmesan cheese, and a creamy homemade sauce tossed with tender pasta. The roasted pumpkin adds subtle sweetness and depth, creating a satisfying dish that's perfect for chilly evenings and family dinners.
Equipment
- Baking sheet
- Large pot
- Skillet or saucepan
- Immersion blender or regular blender
- Ladle
- Tongs
Ingredients
- 1 small pumpkin, peeled and cubed preferably sugar or carving pumpkin
- 2 tablespoons olive oil for tossing pumpkin
- 1 teaspoon salt for roasting pumpkin
- 1/4 teaspoon nutmeg adds warmth and depth
- 8 oz pasta fettuccine or your choice
- 2 tablespoons butter for sauce base
- 3 cloves garlic, minced
- 1 cup heavy cream or full-fat coconut milk for dairy-free
- 1/2 cup Parmesan cheese grated
- 1 tablespoon lemon juice brightens the sauce
- fresh sage or herbs optional garnish for aroma and presentation
Instructions
- Preheat the oven to 200°C (400°F). Toss the pumpkin with olive oil, salt, and nutmeg, then roast for 25–30 minutes until tender and caramelized.
- Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Melt the butter in a skillet over medium heat and sauté the garlic for about 1 minute until fragrant.
- Add the roasted pumpkin, heavy cream, and Parmesan cheese. Simmer for 3–5 minutes.
- Blend the mixture until completely smooth and creamy, then return it to the skillet.
- Stir in the lemon juice and adjust seasoning if needed.
- Add the cooked pasta and toss until evenly coated, using reserved pasta water if needed to loosen the sauce.
- Serve immediately with fresh sage, extra Parmesan, and black pepper.
Notes
Roasting pumpkin enhances its sweetness and adds a smoky depth, elevating the classic Alfredo into a seasonal delight. Feel free to customize with crispy bacon, toasted nuts, or extra herbs for added texture and flavor.