Creamy Pumpkin Alfredo Pasta with Sage

Creamy Pumpkin Alfredo Pasta with Sage is a luxurious and comforting fall-inspired pasta dish. It combines silky pumpkin puree, a creamy Alfredo sauce, and fresh sage for a warm, aromatic, and indulgent meal. This pasta is perfect for cozy dinners, seasonal celebrations, or weeknight comfort food.

The earthy sweetness of pumpkin pairs beautifully with the rich creaminess of Alfredo sauce, while crispy or sautéed sage leaves add a fragrant, savory touch. This dish is both simple to prepare and impressively flavorful, making it a must-try for pasta lovers looking for a seasonal twist.

Why I Love This Recipe

• Comforting and creamy: The pumpkin-infused Alfredo sauce is smooth, rich, and satisfying.
• Seasonal and aromatic: Fresh sage adds a perfect herbal note that enhances the pumpkin flavor.
• Easy and elegant: Quick to make but feels special enough for guests or dinner parties.
• Vegetarian-friendly: A hearty meatless meal that still satisfies.
• Versatile: Works with fettuccine, linguine, penne, or any pasta you prefer.

Why It’s a Must-Try Dish

This pasta is a must-try because it elevates traditional Alfredo with pumpkin, giving it depth, warmth, and seasonal flair. It’s comforting yet sophisticated, perfect for cozy fall nights or holiday dinners.

The combination of creamy sauce, tender pasta, and fragrant sage creates a dish that is both satisfying and memorable.

Recipe Overview

Detail	Info
Preparation Time	10 minutes
Cooking Time	20 minutes
Total Time	30 minutes
Servings	4 servings
Course	Main Dish / Pasta
Cuisine	Italian / Comfort Food
Calories	~520 kcal per serving

Ingredients

• 12 oz (340 g) pasta (fettuccine, penne, or linguine)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 cup heavy cream (or full-fat coconut milk for dairy-free option)
• 1 cup pumpkin puree (canned or fresh)
• ½ cup grated Parmesan cheese (or vegan Parmesan for dairy-free)
• 1 tsp dried sage or 6–8 fresh sage leaves
• ½ tsp nutmeg
• Salt and black pepper, to taste
• 2 tbsp olive oil (for sautéing sage leaves)
• Optional garnish: toasted pumpkin seeds, extra Parmesan, fresh sage leaves

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package instructions until al dente.
3. Drain, reserving ½ cup pasta water, and set aside.

Step 2: Sauté Garlic and Sage

1. In a large skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Add fresh sage leaves and sauté for 1–2 minutes until slightly crisp.

Step 3: Prepare the Pumpkin Alfredo Sauce

1. Lower heat to medium-low.
2. Stir in pumpkin puree and heavy cream until smooth.
3. Add nutmeg, salt, and black pepper.
4. Simmer gently for 3–4 minutes, stirring occasionally.
5. Add grated Parmesan cheese and stir until fully melted and sauce is creamy.

Step 4: Combine Pasta and Sauce

1. Add cooked pasta to the skillet and toss to coat evenly.
2. If sauce is too thick, add reserved pasta water, 1–2 tablespoons at a time, until desired consistency is reached.

Step 5: Serve

1. Divide pasta among plates or bowls.
2. Garnish with additional Parmesan, toasted pumpkin seeds, or crispy sage leaves.
3. Serve immediately while warm.

How to Serve

• Serve as a main dish with a fresh green salad or garlic bread.
• Perfect for fall dinners or special occasions.
• Pair with a light white wine or sparkling water for a complete meal.

Recipe Tips

• Pumpkin puree: Use smooth canned pumpkin for the best texture; fresh roasted pumpkin also works.
• Sauce consistency: Add reserved pasta water gradually to avoid thinning too much.
• Sage: Frying fresh sage leaves adds texture and flavor; dried sage can be added to the sauce if fresh isn’t available.
• Cheese: Use freshly grated Parmesan for best flavor and melting.
• Vegan/Dairy-free option: Substitute coconut cream for heavy cream and vegan Parmesan for cheese.

Variations

1. Spicy Pumpkin Alfredo: Add ¼ tsp crushed red pepper flakes to the sauce.
2. Mushroom Pumpkin Alfredo: Sauté mushrooms with garlic before adding pumpkin sauce.
3. Nutty Pumpkin Alfredo: Top with toasted walnuts or pecans for crunch.
4. Butternut Squash Variation: Substitute pumpkin with roasted butternut squash puree.
5. Protein Boost: Add cooked chickpeas, tofu, or tempeh for extra protein.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Pasta dishes with cream-based sauces don’t freeze well, but sauce can be frozen separately for up to 2 months.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore creaminess.

Special Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater for Parmesan

FAQ

Q1: Can I use canned pumpkin pie filling?
No — it’s sweetened and spiced. Use plain pumpkin puree.

Q2: Can I make this vegan?
Yes — use coconut cream and vegan Parmesan.

Q3: Can I use dried sage instead of fresh?
Yes — use 1 tsp dried sage added to the sauce while cooking.

Q4: Can I prepare sauce ahead of time?
Yes — make the sauce and refrigerate up to 2 days; reheat gently before adding pasta.

Q5: Can I add vegetables?
Absolutely — spinach, peas, or roasted mushrooms pair beautifully with this pasta.

Conclusion

Creamy Pumpkin Alfredo Pasta with Sage is a luxurious, comforting, and flavorful fall-inspired pasta dish. The combination of silky pumpkin, creamy Alfredo, and fragrant sage creates a dish that is both indulgent and wholesome. Perfect for weeknight dinners, seasonal gatherings, or special occasions, this pasta is easy to prepare, customizable, and guaranteed to impress.