Description
A rich and cozy pasta dish blending velvety alfredo sauce with pumpkin puree and fresh sage – perfect for fall comfort food lovers.
Ingredients
250g fettuccine, pappardelle, or pasta of choice
¼ cup salted butter
3 tbsp fresh chopped sage
4 garlic cloves, minced
1 cup half and half cream
1 cup canned pumpkin puree
½ cup grated Parmesan cheese (plus more for topping)
½ cup reserved pasta water
⅛ tsp nutmeg
Chopped parsley, for garnish
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 5 minutes or per package instructions). Reserve ½ cup of pasta water before draining.
Make Sage Brown Butter:
In a large skillet over medium-low heat, melt the butter. Add chopped sage and stir for about 3 minutes until the butter begins to brown and sage becomes fragrant.
Add Garlic:
Stir in minced garlic and cook for 2–3 minutes until it just begins to brown.
Create the Sauce:
Add pumpkin puree and half and half cream to the skillet. Stir well and cook until the mixture thickens slightly.
Add Cheese & Pasta Water:
Stir in grated Parmesan and gradually add reserved pasta water to loosen the sauce. Start with ¼ cup and adjust to desired consistency.
Combine & Serve:
Toss cooked pasta with the pumpkin Alfredo sauce using tongs until well coated. Garnish with extra Parmesan and fresh chopped parsley. Serve immediately.
Notes
For added protein, serve with sautéed prawns or grilled chicken.
A block of Parmesan melts better than pre-shredded varieties.
Store leftovers in an airtight container in the fridge for 3–4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American, Italian-Inspired
