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Pumpkin Alfredo Pasta with Sage

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner Ideas
Cuisine Italian
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • 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 u0026 Serve : Plate pasta, top with crispy sage, and sprinkle extra Parmesan.