Pumpkin Alfredo Pasta

Pumpkin Alfredo Pasta is smooth, creamy, and ready in just 20 minutes. Featuring a silky pumpkin sauce with cozy spices, you'll love this simple dish that's perfect for fall!

Course Main Course

Cuisine American

Keyword pumpkin alfredo pasta

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 628

Author Gayle

Equipment

Ingredients

16 ounces dry pasta (such as rigatoni, linguine, etc.)
2 tablespoons unsalted butter
3 teaspoons minced garlic
1 cup pure pumpkin
Pinch of ground cinnamon and ground nutmeg
1½ cups half-and-half (or heavy whipping cream)
½ cup grated parmesan cheese
1 teaspoon salt
1 teaspoon black pepper

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Instructions

Cook pasta according to package directions. Drain, reserving ½ cup of the pasta water, and set aside.
In a large skillet, melt butter over medium heat. Stir in minced garlic and cook for 30 seconds. Stir in pumpkin, cinnamon, nutmeg, and half-and-half. Bring to a boil, then reduce heat to low and simmer for 4-5 minutes, or until thickened slightly.
Remove from heat and stir in parmesan cheese, salt, and pepper. Add pasta to skillet and toss to combine, adding the reserved pasta water (if needed) to thin the sauce. Serve immediately.

Notes

Leftover pasta will keep in an airtight container in the refrigerator for up to four days.
The pumpkin flavor in this pasta is subtle, so if you prefer a stronger flavor, increase the pumpkin by 1-2 tablespoons.
Freshly grated parmesan cheese is best, as it will melt more smoothly into the sauce.
See my tips and tricks for making this Pumpkin Alfredo Pasta above the recipe box.

Nutrition