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Creamy Pumpkin Alfredo Pasta: Easy 30-Minute Dinner

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A rich, velvety pasta dish featuring a silky pumpkin and parmesan alfredo sauce, finished with crispy fried sage leaves for a savory contrast. This comforting meal is ready in under 30 minutes.

Ingredients

Scale
  • 1 lb fettuccine or pappardelle pasta
  • 1 cup 100% pure pumpkin puree
  • 1 cup heavy cream
  • 4 tbsp unsalted butter
  • 15–20 fresh sage leaves
  • 3–4 cloves garlic, minced
  • 1 cup freshly grated parmesan cheese
  • 1 pinch freshly grated nutmeg
  • Salt and black pepper to taste
  • Reserved pasta water as needed

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions, removing it 1-2 minutes before fully al dente. Reserve about one cup of starchy pasta water before draining.
  2. While pasta cooks, pat sage leaves dry. Heat a large skillet over medium heat with butter. Once melted and foaming, add sage leaves in a single layer and fry for 30-60 seconds per side until crisp and dark green. Remove sage with a slotted spoon and set aside, leaving the infused butter in the pan.
  3. Reduce heat to low. Add minced garlic to the sage butter and sauté for 30 seconds until fragrant, being careful not to burn it.
  4. Pour in heavy cream and pumpkin puree. Whisk gently to combine and bring to a very gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
  5. Remove the pan from the heat. Stir in the grated parmesan cheese until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
  6. Add the drained pasta directly into the skillet with the sauce. Toss gently to coat every noodle, adding more pasta water if needed for a glossy, clingy texture.
  7. Taste and season with salt and black pepper as needed. Sprinkle with the crispy sage leaves and serve immediately.

Notes

Ensure sage leaves are completely dry before frying to prevent splattering. Use freshly grated parmesan rather than pre-grated to avoid a grainy sauce. Do not burn the garlic. The sauce will thicken as it cools, so keep it slightly looser in the pan. For dairy-free options, substitute heavy cream with full-fat coconut cream and parmesan with a vegan alternative.

Nutrition

Keywords: pumpkin alfredo, creamy pasta, fall dinner, sage pasta, comfort food, easy weeknight dinner, pumpkin recipe

Find it online: https://islatable.com/creamy-pumpkin-alfredo-pasta-easy-30-minute-dinner/