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Simple yet flavorful, this Creamy Pumpkin Alfredo is a delicious vegetarian dinner for a cool fall evening. The easy sauce is packed with real pumpkin and a touch of garlic and sage. It comes together quickly in 20 minutes for a cozy, warming meal you’ll love.
While Alfredo sauce is usually made with a base of heavy cream and flavored with grated Parmesan, this twist on the classic uses pumpkin puree and milk for that creamy texture, plus sharp cheddar for a savory taste.
Looking for more ways to use pumpkin in dinner recipes? Try my Pumpkin Risotto or Pumpkin Mac and Cheese.
Recipe Overview
Before You Get Started
- You can use canned pumpkin puree to keep this recipe super quick – just make sure you’re using one which contains 100% pure pumpkin. However, homemade pumpkin puree works wonderfully in this recipe!
- Season the water for boiling the pasta generously with salt to enhance the flavor of the noodles.
- I like to cook the pasta until just al dente (slightly firm) so that I can finish cooking it in the sauce for a couple of minutes. Doing this will help the sauce coat the pasta evenly and will give it a creamier texture.
- Reserving a bit of pasta water is a good idea as you can use it to loosen the sauce to your liking. The pasta water will be salty though so be mindful of how much salt you add to the sauce.
- Fresh sage is best here as it has a stronger flavor however, you can use dried sage if that’s what you’ve got to hand.
- For a fun, flavorful topping, fry a few whole sage leaves in olive oil over a low heat until crisp. Drain on paper towels and then use them to scatter over the finished dish.
Ingredients Needed
Below are the ingredients you’ll need to make Creamy Pumpkin Alfredo. Full quantities can be found in the recipe card further down in the post.
- Dry pasta: The classic pasta shape for alfredo is fettuccine, but you could use other long noodles like spaghetti or tagliatelle. Whole wheat or gluten-free options will also work well. For a fun twist, use ravioli instead!
- Kosher salt and pepper
- Olive oil: A small amount of oil is needed to help infuse the sauce with the flavors from the garlic and sage. You could also use avocado oil if preferred.
- Garlic: Fresh garlic is a must here – the sauce is simply flavored, so the taste of fresh garlic comes through nicely in the sauce.
- Sage leaves: I like to use fresh sage leaves in this sauce as they have a strong flavor; however, you could use 2 tbsp of dried sage leaves if that’s all you can find.
- Pumpkin puree: Canned puree works well for this recipe (just make sure you buy one that contains 100% pumpkin); however, you can use homemade puree.
- Milk: Use whole milk for the creamiest sauce, but skimmed milk also works well. You can even use unsweetened, non-dairy milk, e.g., almond milk.
- Sharp cheddar cheese: It’s best to shred the cheese yourself, as this will melt more evenly into the sauce than pre-shredded cheese. Don’t like cheddar? Shredded parmesan or pecorino works great, too.
How to Make Creamy Pumpkin Alfredo
1️⃣ Cook the pasta
Bring a large pot of well-salted water to the boil. Add the pasta and cook until al dente. Drain, reserving 1/2 cup of the pasta water, and set aside.
✏️ The pasta water is useful for loosening the sauce later.
2️⃣ Saute the garlic and sage
Heat the olive oil in a large skillet over medium heat. Sauté the garlic and sage leaves for 1 minute to infuse the flavors into the oil.
✏️ You only need to cook this briefly, as the garlic and sage may burn easily if you cook them for too long.
3️⃣ Finish the sauce
Add the pumpkin puree and milk, whisk until smooth. Turn the heat down to medium-low and stir in the cheese. Season with salt and pepper. Stir until the cheese has melted in.
✏️ Shredding the cheese yourself will produce a creamier sauce. Pre-shredded cheeses might make the sauce less smooth.
4️⃣ Combine the sauce and pasta
Add the cooked, drained pasta to the sauce and stir until evenly coated. Loosen the sauce with the reserved pasta water as needed to get your preferred texture.
✏️ The pasta water is salty, so be mindful of how much salt you add to the sauce.
5️⃣ Serve
Divide the pasta between bowls and enjoy!
Common Questions
You can serve it with some baked chicken to boost the protein; it works well with the flavors here. For more veggies, I like to serve sauteed green beans or roasted mushrooms on the side.
Yes! It’s best to freeze the sauce separately from the pasta to prevent the pasta from getting too soft. Let the cooked sauce cool completely, transfer to an airtight container, and freeze for up to 3 months.
You can make your own pumpkin puree by roasting a halved, de-seeded pumpkin cut-side down at 350°F until tender (around 60-90 minutes). Scoop out the flesh and then mash or blend until smooth.
Creamy Pumpkin Alfredo (Quick & Cozy)
Ingredients
- 12 ounces dry pasta, fettuccine or spaghetti, high-protein pasta is great too.
- Kosher salt and black pepper
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 6-8 fresh sage leaves, finely chopped
- 15 ounces pumpkin puree, one can
- 1 cup milk of choice
- 1 cup shredded sharp cheddar, 8 oz block, shred it yourself to get a smooth sauce
Instructions
- Cook the 12 ounces dry pasta in salted water just until al dente. Once done, reserve about 1/2 cup of water, then drain.
- While the pasta cooks make the sauce. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Saute the 4 cloves garlic (minced) and 6-8 fresh sage leaves (finely chopped) for less than 1 minute.
- Add the 15 ounces pumpkin puree and 1 cup milk of choice and whisk until smooth.
- Reduce the heat to a medium-low and add in the 1 cup shredded sharp cheddar, Kosher salt and black pepper. Stir until the cheese is fully melted.
- Add the cooked pasta and stir to coat. Add some pasta water, if needed, to loosen up the pasta if you feel like the sauce is too thick.
- Serve the pasta immediately and enjoy!
Notes
Tips:
- You can use canned pumpkin puree to keep this recipe super quick – just make sure you’re using one that contains 100% pure pumpkin. However, homemade pumpkin puree works wonderfully in this recipe!
- Season the water for boiling the pasta generously with salt to enhance the flavor of the noodles.
- I like to cook the pasta until just al dente (slightly firm) so that I can finish cooking it in the sauce for a couple of minutes. Doing this will help the sauce coat the pasta evenly and will give it a creamier texture.
- Reserving a bit of pasta water is a good idea, as you can use it to loosen the sauce to your liking. The pasta water will be salty, though, so be mindful of how much salt you add to the sauce.
- Fresh sage is best here as it has a stronger flavor; however, you can use dried sage if that’s what you’ve got to hand.
- For a fun, flavorful topping, fry a few whole sage leaves in olive oil over a low heat until crisp. Drain on paper towels and then use them to scatter over the finished dish.
Variations and Substitutions:
- Change up the cheese: You can use finely shredded parmesan or pecorino in place of the cheddar if you like.
- Go gluten-free: The sauce is naturally gluten-free, so all you have to do is use a gluten-free pasta to make this pasta coeliac-friendly.
- Add some greens: Stir a few handfuls of washed, baby spinach into the sauce when you fold in the pasta.
Storage and Reheating:
- Fridge: Allow to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
- Reheating: Warm the pasta with a splash of water in a pot over a low heat, stirring often until heated through. Alternatively, microwave in a microwave-safe bowl in bursts, stirring in between, until piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations & Substitutions
→ Change up the cheese: You can use finely shredded parmesan or pecorino in place of the cheddar if you like.
→ Go gluten-free: The sauce is naturally gluten-free, so all you have to do is use a gluten-free pasta to make this pasta coeliac-friendly.
→ Add some greens: Stir a few handfuls of washed, baby spinach into the sauce when you fold in the pasta.
Storage & Make Ahead Tips
Fridge: Allow to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
Reheating: Warm the pasta with a splash of water in a pot over a low heat, stirring often until heated through. Alternatively, microwave in a microwave-safe bowl in bursts, stirring in between, until piping hot.
You May Also Like
- Creamy Vegan Lemon Pasta
- Chicken Alfredo
- Creamy Tomato Pasta
- Spinach Mushroom Pasta
- Cottage Cheese Alfredo
- Pasta al Limone
- Roasted Butternut Squash Soup
- Hasselback Butternut Squash
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Just made this. Super delicious
Glad you loved it.