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Creamy Pumpkin Alfredo Pasta

This Creamy Pumpkin Alfredo Pasta is a luscious fall-inspired dish combining silky fettuccine with a rich pumpkin and Parmesan sauce. Cozy, comforting, and simple to make!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 8 ounces fettuccine pasta
  • 1 cup pumpkin puree use pure pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy cream
  • 1 tablespoon olive oil for sautéing garlic
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning blend of herbs like basil, oregano, and thyme
  • salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • fresh parsley for garnish

Instructions

  • Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the 8 ounces of fettuccine pasta and cook until al dente, about 10 to 12 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning, until fragrant but not browned.
  • Reduce heat to low and stir in 1 cup of pumpkin puree. Mix well with the garlic and oil. Slowly pour in 1 cup of heavy cream, stirring continuously to combine. Add 1 teaspoon Italian seasoning and salt and pepper to taste. Let the sauce simmer gently for 3 to 5 minutes, stirring occasionally.
  • Remove the skillet from heat and stir in 1/2 cup grated Parmesan cheese until melted smoothly into the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
  • Add the drained fettuccine to the skillet with the sauce. Toss gently but thoroughly to coat the pasta evenly. Add more pasta water if needed to achieve the desired sauce consistency.
  • Transfer the pasta to serving plates or a large bowl. Garnish with freshly chopped parsley. Serve immediately and enjoy.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden Spoon or Silicone Spatula
  • Grater
  • Measuring cups and spoons

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Reserve pasta cooking water to adjust sauce thickness and help it cling to noodles.
  • Don’t overcook the pasta; al dente texture balances the creamy sauce perfectly.
  • For extra flavor, add a pinch of nutmeg to the sauce—it pairs beautifully with pumpkin and cream.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added cream or milk to loosen sauce.