Introduction

Pumpkin Alfredo Pasta with Sage is a cozy, creamy dish that takes the richness of classic Alfredo and elevates it with the earthy sweetness of pumpkin and the warm, aromatic touch of sage. Perfect for autumn or holiday dinners, this dish combines velvety pumpkin purée, Parmesan cheese, and garlic with pasta for a comforting yet elegant meal. The sage provides a fragrant depth that pairs beautifully with the pumpkin, creating a sauce that feels festive and indulgent.

Why I Love This Recipe

I love this recipe because it’s the perfect balance between comfort food and gourmet flair. Traditional Alfredo can be heavy, but the pumpkin lightens it with a naturally creamy texture and subtle sweetness. The sage adds a beautiful herbal note that makes the dish feel seasonal and sophisticated. It’s a recipe that warms you from the inside out and looks gorgeous on the table.

Why It’s a Must-Try Dish

Seasonal Favorite: Pumpkin makes it perfect for fall gatherings, Halloween, or Thanksgiving.
Balanced Flavors: Sweet pumpkin, savory Parmesan, and fragrant sage are a match made in heaven.
Comforting yet Light: Creamy without being overly rich.
Quick & Easy: Ready in under 30 minutes, yet impressive enough for guests.
Customizable: Works with different pastas and proteins.

Preparation and Cooking Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: ~420–470 per serving

Cuisine and Course

Cuisine: Italian-inspired, Seasonal (Fall)
Course: Main Course or Side Dish

Ingredients

12 oz (340 g) fettuccine or pasta of choice
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup pumpkin puree (canned or homemade)
1 cup heavy cream
½ cup Parmesan cheese, grated
½ cup vegetable or chicken broth (optional, for thinning sauce)
6–8 fresh sage leaves
2 tbsp olive oil (for frying sage)
Salt and black pepper, to taste
Pinch of nutmeg (optional, for warmth)

Simple Cooking Directions

Cook pasta until al dente.
Fry sage leaves in olive oil until crispy; set aside.
Sauté garlic in butter, then stir in pumpkin puree and cream.
Add Parmesan, nutmeg, salt, and pepper.
Toss pasta in sauce, adjust with broth if needed.
Top with crispy sage and extra Parmesan.

Step-by-Step Preparation Method

Cook Pasta: In a large pot of salted water, cook pasta until al dente. Reserve ½ cup pasta water before draining.
Fry Sage: Heat olive oil in a skillet. Fry sage leaves until crisp (about 30 seconds). Remove and drain on paper towels.
Make Sauce Base: In the same skillet, melt butter. Add garlic and sauté until fragrant (about 1 minute).
Add Pumpkin: Stir in pumpkin puree and cook for 2 minutes to deepen flavor.
Creamy Mix: Pour in cream, stir, and bring to a gentle simmer. Add Parmesan and whisk until smooth.
Season: Add salt, pepper, and nutmeg (if using). If sauce is too thick, add pasta water or broth.
Combine: Toss drained pasta in the sauce until coated.
Finish & Serve: Plate pasta, top with crispy sage, and sprinkle extra Parmesan.

How to Serve

Serve in shallow pasta bowls with sage on top for garnish.
Pair with garlic bread or roasted vegetables.
For a festive fall table, serve in hollowed-out mini pumpkins as bowls.

Additional Recipe Tips

Use freshly grated Parmesan for the best flavor.
Don’t overcook sage—it should be crisp, not burnt.
Save pasta water—it helps bind sauce and pasta together.
Add a drizzle of truffle oil for a gourmet touch.

Variations

Protein Boost: Add grilled chicken, shrimp, or sausage.
Vegan Version: Use coconut cream, vegan butter, and vegan Parmesan.
Gluten-Free: Use gluten-free pasta.
Spicy Kick: Add red pepper flakes for heat.
Extra Veggies: Stir in spinach, mushrooms, or roasted butternut squash.

Freezing and Storage

Refrigerate: Store in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth.
Freeze: Not ideal due to dairy, but you can freeze the pumpkin-cream sauce (without pasta) for up to 1 month.

Special Equipment Needed

Large pot for boiling pasta
Large skillet or sauté pan for sauce
Tongs or slotted spoon for frying sage

FAQ

Q: Can I use canned pumpkin pie filling?
No, use plain pumpkin puree—pie filling has sugar and spices.

Q: Can I make this without cream?
Yes, substitute with half-and-half or whole milk (though sauce will be less rich).

Q: What pasta works best?
Fettuccine, tagliatelle, or penne hold the creamy sauce well.

Q: Can I make it ahead?
Yes, but add pasta to sauce just before serving to keep texture fresh.

Conclusion

This Pumpkin Alfredo Pasta with Sage is the perfect fall-inspired comfort dish. Creamy, aromatic, and beautifully golden-orange, it combines seasonal flavors with classic Italian comfort. Whether for Halloween, Thanksgiving, or a cozy weeknight dinner, it’s a dish that feels special yet comes together quickly. With its balance of savory Parmesan, sweet pumpkin, and crispy sage, this pasta is a true autumn indulgence you’ll want to make again and again.