Pumpkin Sage Alfredo Pasta
This Pumpkin Sage Alfredo Pasta is creamy, cozy, and packed with warm autumn flavors—a perfect quick and comforting dinner for any night!
Servings: 4 servings
Ingredients
- 8 oz fettuccine pasta
- 1 cup canned pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried sage
- Salt and pepper to taste
- Turkey bacon cooked and crumbled (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic and dried sage, cooking gently until fragrant and the garlic is golden but not burnt—about 1-2 minutes.
- Pour the canned pumpkin puree and heavy cream into the skillet with the garlic and sage. Stir to combine and bring to a gentle simmer. Cook for 3-4 minutes, allowing flavors to meld and sauce to thicken slightly.
- Lower the heat and gradually stir in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. If sauce is too thick, stir in a splash of reserved pasta water to reach desired consistency.
- Add the cooked fettuccine to the skillet with the sauce. Toss gently to coat each strand in the creamy pumpkin and sage mixture. Heat through for another minute to marry flavors.
- Serve immediately, garnished with crumbled turkey bacon or extra Parmesan if desired. Enjoy your warm, comforting Pumpkin Sage Alfredo Pasta!
Equipment
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
Notes
- Do not overcook garlic to avoid bitterness and preserve a smooth sauce flavor.
- Reserve pasta water to adjust sauce thickness and help it cling better to pasta.
- For a deeper sage flavor, bloom fresh sage in olive oil before adding garlic.
- Blend pumpkin and cream before adding Parmesan for a smoother sauce texture.
- Freeze leftovers in an airtight container for up to one month; reheat gently with added cream or milk if needed.
