Description
Orange Pumpkin Alfredo Pasta is creamy, comforting, and perfect for fall. Made with canned pumpkin, sage, and Parmesan, this cozy pasta is quick to make.
Ingredients
8–12 ounces of fettuccine or pasta of choice
1 tablespoon olive oil
3 cloves garlic, minced
1 can (15 oz) pumpkin puree (not pie filling)
1 cup heavy cream
1 cup grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
6–8 fresh sage leaves, chopped
½ cup pasta cooking water, reserved
Instructions
1. Bring a pot of salted water to boil. Cook pasta until al dente. Reserve ½ cup of pasta water before draining.
2. Heat olive oil in a skillet. Sauté garlic until fragrant.
3. Add pumpkin puree, cream, salt, pepper, nutmeg, and sage. Stir and simmer for 5 minutes.
4. Mix in Parmesan and enough pasta water to loosen the sauce.
5. Toss pasta with the sauce. Stir until fully coated and heated.
6. Serve with extra Parmesan and fresh sage on top.
Notes
Store sauce and pasta separately for best texture.
Add pancetta, mushrooms, or walnuts to elevate the dish.
Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 60mg