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Pumpkin Alfredo

Pumpkin Alfredo is a creamy, velvety pasta sauce made by roasting sugar pumpkin, blending it into a smooth puree, and combining it with garlic, Parmesan, and cream. The dish features a rich texture with a hint of sweetness, finished with crispy sage leaves for aromatic contrast. It’s a cozy, seasonal twist on classic Alfredo that celebrates autumn’s flavors with a smooth, luxurious finish.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin about 2 pounds, halved and seeded
  • 1/2 cup heavy cream can substitute with milk for lighter version
  • 3 cloves garlic minced
  • 1/2 cup Parmesan cheese freshly grated
  • 1/4 teaspoon nutmeg freshly grated if possible
  • 8 fresh sage leaves for frying
  • 12 ounces pasta fettuccine or your choice
  • 2 tablespoons butter for sauce and frying sage
  • to taste salt and pepper for seasoning
  • 1 tablespoon olive oil for frying sage

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot
  • Large skillet or pan
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 200°C (390°F). Place the halved sugar pumpkin cut-side down on a baking sheet. Roast for about 45 minutes until the flesh is tender and caramelized. Let cool slightly before handling.
  2. Scoop out the roasted pumpkin flesh and transfer it to a blender. Add a splash of heavy cream and minced garlic, then blend until smooth and creamy, about 30 seconds. Set aside.
  3. Bring a large pot of salted water to a boil. Cook your pasta until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.
  4. While the pasta cooks, melt butter in a large skillet over medium heat. Add the pumpkin puree, a splash of reserved pasta water, and grated Parmesan. Stir gently until the sauce is smooth, warm, and slightly thickened.
  5. Taste the sauce and season with salt, pepper, and a pinch of nutmeg. Adjust the seasoning as needed for balance and depth.
  6. Add the cooked pasta to the skillet and toss gently to coat every strand evenly with the pumpkin Alfredo sauce.
  7. Meanwhile, heat olive oil in a small pan over medium heat. Fry the sage leaves until crispy and aromatic, about 1-2 minutes. Remove and set aside.
  8. Serve the pasta hot, topped with crispy sage leaves and an extra sprinkle of Parmesan for a finishing touch. Enjoy the creamy, autumn-inspired flavors with every bite!

Notes

Roasting the pumpkin enhances its sweetness and depth of flavor. Be sure to blend until completely smooth for a velvety sauce. Frying the sage leaves adds a crispy, aromatic contrast that elevates the dish.