Creamy Pumpkin Alfredo (Quick & Cozy)

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This creamy pumpkin pasta is ready in 20 minutes, with flavors of sage and garlic for the coziest fall meal.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Skill Level: Beginner

Servings: servings

Author: Rena

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

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!

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.

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.

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.