Pumpkin Alfredo Pasta Recipe

    pumpkin fettuccini alfredo pasta on two plates
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    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.

    Summary

    Cook time: 10 minutes
    Prep time: 10 minutes
    Idle time:
    Level
    Servings:
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    Ingredients

    Instructions

    1. Cook the fettuccine according the instructions on the pasta package, making sure to reserve some of the pasta water in case you want to thin out your pasta later on.
    2. Warm the butter in a saucepan over medium heat. Once melted, add the flour and whisk together to combine. Once a paste has formed, add the garlic in and cook for 30 seconds.
    3. Stream in the milk, whisking the milk as you do. Continue whisking the milk until it begins to thicken. Add in the pumpkin and again whisk to combine.
    4. Add in the cheese with a pinch of salt and pepper and whisk to incorporate, then simmer for a minute or two just to heat everything through.
    5. Pour the sauce over the pasta (in the drained pot that the pasta had previously been cooked in) and toss to combine. If you need to thin out the pasta, stream in some of the pasta water you reserved beforehand.

    Additional information

    Recipe adapted from pinchofyum.com

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.