We don’t know about you, but for us, fall is all about cozy meals and comfort food. There’s nothing like coming home to a big bowl of warm pasta to make your day instantly feel better. This pumpkin pasta recipe is everything you love about creamy alfredo sauce with a seasonal twist.
Traditionally, alfredo sauce begins with a quick roux, which is just a paste made of butter and flour. Heavy cream (or milk for a light version) is combined with the paste and cooked until the cream has thickened. Cheeses like grated parmesan are typically added for extra flavor and to help thicken the sauce.
For this pumpkin pasta recipe, you’re going to keep things just as simple. The only extra ingredient you’ll really need to shop for is the pumpkin purée. The pumpkin adds a subtle sweetness that pairs beautifully with the parmesan and garlic flavor of the alfredo sauce.
If you don’t want to use pumpkin, you could also use another seasonal favorite like butternut squash. You can also use any kind of pasta noodle that you like, although we definitely recommend fettuccine for an authentic alfredo touch.
This pumpkin pasta is best served hot right out of the pan, but if you want to reheat leftovers, we recommend warming up the pasta in a saucepan with a little milk or water to loosen it up.