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Pumpkin Alfredo Pasta

This Pumpkin Alfredo combines roasted pumpkin with a creamy cheese sauce, creating a velvety, golden dish perfect for fall evenings. The process involves roasting pumpkin, blending it into a smooth sauce, and tossing it with al dente pasta for a comforting yet light meal with warm, aromatic flavors. The final dish is rich, creamy, and topped with toasted pumpkin seeds for added crunch and flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin or butternut squash peeled, seeded, and cut into chunks
  • 1 cup heavy cream or milk for a lighter version
  • 1 cup Parmesan cheese grated
  • 2 cloves garlic minced
  • 1 shallot shallot finely chopped
  • 1/4 teaspoon nutmeg freshly grated if possible
  • 12 oz fettuccine or pappardelle uncooked
  • 1/4 cup pumpkin seeds toasted for topping
  • 2 tablespoons olive oil for roasting and sautéing

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot
  • Sauté pan
  • Wooden spoon

Method
 

  1. Preheat your oven to 200°C (390°F). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes until deeply golden and tender.
  2. While the pumpkin roasts, cook your pasta in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  3. In a sauté pan, heat a splash of olive oil over medium heat. Add the minced garlic and chopped shallot, cooking until fragrant and translucent, about 2-3 minutes. Remove from heat and set aside.
  4. Once the pumpkin is roasted and cool enough to handle, transfer it to a blender. Add the cream, grated Parmesan, and a pinch of nutmeg, then blend until smooth and velvety.
  5. Pour the pumpkin mixture into the sauté pan with the garlic and shallots. Warm gently over low heat, stirring constantly, until the sauce is heated through and slightly thickened, about 5 minutes.
  6. Add the cooked pasta to the sauce, tossing to coat evenly. Season with salt and pepper to taste. The sauce should cling nicely to the pasta, creating a creamy, golden coating.
  7. Divide the pasta among serving plates. Sprinkle with toasted pumpkin seeds and garnish with fresh sage leaves if desired. Drizzle with a little olive oil for shine.

Notes

Roasting the pumpkin well is key for deep flavor. Adjust spices to your taste—adding a pinch of cayenne for heat or more nutmeg for warmth. Toast pumpkin seeds for crunch just before serving.