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Pumpkin Alfredo Pasta with Sage

A creamy and comforting pasta dish that combines the richness of Alfredo sauce with pumpkin and a hint of sage, perfect for cozy evenings and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Pasta
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 8 oz fettuccine pasta Cook according to package instructions.
  • 1 cup pumpkin puree Canned or homemade.
  • 1 cup heavy cream For a lighter version, consider using half-and-half.
  • 1/2 cup grated Parmesan cheese Can substitute with a vegetarian-friendly cheese.
  • 3 tablespoons unsalted butter For sautéing the garlic.
  • 2 cloves garlic, minced Adds flavor to the sauce.
  • 1 teaspoon dried sage For seasoning.
  • Salt and pepper to taste To season the sauce.
  • Fresh sage leaves for garnish For an aromatic finish.

Method
 

Preparation
  1. In a large pot, bring salted water to a boil and add the fettuccine pasta. Cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain and set aside.
  2. In a large sauté pan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it!
  3. Stir in the pumpkin puree and heavy cream, mixing until well combined. Next, add the dried sage, salt, and pepper to taste. Let the mixture simmer for about 3-5 minutes, allowing the flavors to meld together.
  4. Gradually stir in the grated Parmesan cheese until melted and creamy. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
  5. Add the cooked fettuccine to the sauce, tossing to coat thoroughly. Once everything is well combined, serve in bowls garnished with fresh sage leaves for an aromatic finish.

Notes

For storage, allow the pasta to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat, stirring periodically. If the sauce has thickened, add a splash of cream or pasta water. Portions can be frozen for up to 1 month.