Creamy Pumpkin Alfredo Pasta with Sage is the ultimate fall-inspired comfort meal. Silky pumpkin puree blends seamlessly into a creamy Alfredo sauce, coating perfectly cooked pasta with luxurious flavor. Aromatic fresh sage and a hint of nutmeg enhance the dish, while Parmesan cheese adds richness and depth.

This pasta dish is hearty yet elegant, ideal for cozy weeknight dinners or a special seasonal meal. It’s a wonderful way to incorporate pumpkin into savory dishes beyond soups and pies, transforming it into a creamy, indulgent pasta experience.

Why I Love This Recipe

I love this recipe because it’s comforting, creamy, and perfectly balanced. The pumpkin adds natural sweetness and a beautiful orange hue, while sage provides an earthy, aromatic note that elevates the dish.

It’s indulgent without being overly heavy and comes together in under 30 minutes — making it ideal for busy weeknights or when you want a cozy, satisfying meal.

Why It’s a Must-Try Dish

• Seasonal and cozy: Perfect for fall with pumpkin and sage flavors.
• Quick and easy: Ready in under 30 minutes.
• Comforting yet elegant: Creamy, flavorful, and satisfying.
• Vegetarian-friendly: Packed with flavor without meat.
• Versatile: Pair with chicken, sausage, or vegetables for variety.

Preparation and Cooking Details

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories: ~500 kcal per serving

Course & Cuisine

• Course: Main Course / Pasta
• Cuisine: Italian / Comfort Food

Ingredients

• 12 oz (340 g) fettuccine or linguine pasta
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree (fresh roasted or canned)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese, plus extra for garnish
• 8–10 fresh sage leaves, chopped (or 1 teaspoon dried)
• ¼ teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil (optional, for sage crisping)
• Optional: toasted pine nuts or breadcrumbs for garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook fettuccine or linguine according to package instructions until al dente.
3. Reserve ½ cup pasta water and drain the pasta.

Step 2: Prepare the Sauce

1. In a large skillet, melt butter over medium heat.
2. Add minced garlic and sauté for 1–2 minutes until fragrant.
3. Stir in pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper.
4. Cook for 3–5 minutes, stirring frequently, until sauce is smooth and heated through.

Step 3: Crisp the Sage (Optional)

1. In a small pan, heat olive oil over medium heat.
2. Add sage leaves and fry for 1–2 minutes until crispy.
3. Remove and drain on paper towels for garnish.

Step 4: Combine Pasta and Sauce

1. Add cooked pasta to the pumpkin Alfredo sauce.
2. Toss to coat, adding reserved pasta water a little at a time to achieve desired consistency.
3. Adjust seasoning with salt and pepper.

Step 5: Serve

1. Plate the pasta and garnish with crispy sage, extra Parmesan, and optional toasted pine nuts or breadcrumbs.
2. Serve immediately while hot.

How to Serve

• Serve as a main dish with a simple green salad or roasted vegetables.
• Pair with garlic bread or a light soup for a complete meal.
• For a heartier option, top with grilled chicken, sausage, or sautéed mushrooms.

Recipe Tips

• Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
• Consistency: Add pasta water gradually to achieve a creamy, smooth sauce.
• Crispy sage: Fry in olive oil for extra aroma and crunch.
• Cheese: Use freshly grated Parmesan for best flavor and creaminess.
• Make ahead: Prepare sauce in advance, reheat gently, and toss with freshly cooked pasta.

Variations

1. Protein Boost: Add grilled chicken, shrimp, or sausage for a more filling meal.
2. Vegetarian Delight: Toss in roasted mushrooms, spinach, or peas.
3. Nutty Flavor: Sprinkle toasted walnuts or pine nuts on top.
4. Spicy Twist: Add a pinch of red pepper flakes for subtle heat.
5. Gluten-Free: Use gluten-free pasta for a GF-friendly version.

Freezing and Storage

• Refrigerator: Store leftover pasta and sauce separately in airtight containers for 3–4 days. Reheat gently on the stovetop, adding a splash of cream or milk to restore creaminess.
• Freezer: Sauce can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat slowly. Do not freeze cooked pasta with sauce, as it can become mushy.

Special Equipment Needed

• Large pot for boiling pasta
• Large skillet for sauce
• Small pan for crisping sage (optional)
• Whisk or spatula for stirring sauce
• Cheese grater

Frequently Asked Questions (FAQ)

Q1. Can I use canned pumpkin?
Yes, make sure it’s plain pumpkin puree, not pumpkin pie filling.

Q2. Can I make this vegan?
Yes, use a plant-based cream (such as cashew cream) and vegan Parmesan alternative.

Q3. Can I prepare this ahead of time?
Yes, make the sauce in advance and reheat gently; cook pasta fresh before serving.

Q4. Can I use other pasta shapes?
Yes, fettuccine, linguine, penne, or rigatoni all work well.

Q5. How do I make the sauce extra creamy?
Use heavy cream, freshly grated Parmesan, and a little reserved pasta water to enhance creaminess.

Conclusion

Creamy Pumpkin Alfredo Pasta with Sage is a comforting, luxurious, and seasonal pasta dish perfect for fall. The velvety pumpkin sauce, aromatic sage, and cheesy Parmesan create a rich and flavorful meal that feels indulgent yet approachable.

It’s quick, versatile, and visually stunning, making it a must-try for cozy dinners, dinner parties, or when you want a creamy, comforting bowl of pasta.

Rich, creamy, and aromatic — this pumpkin Alfredo pasta is autumn on a plate!