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Creamy Pumpkin Alfredo Pasta with Sage

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Cook fettuccine or linguine according to package instructions until al dente. Reserve ½ cup pasta water and drain the pasta.
  • Step 2: Prepare the Sauce : In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Stir in pumpkin puree, heavy cream, Parmesan cheese, nutmeg, salt, and pepper. Cook for 3–5 minutes, stirring frequently, until sauce is smooth and heated through.
  • Step 3: Crisp the Sage (Optional) : In a small pan, heat olive oil over medium heat. Add sage leaves and fry for 1–2 minutes until crispy. Remove and drain on paper towels for garnish.
  • Step 4: Combine Pasta and Sauce : Add cooked pasta to the pumpkin Alfredo sauce. Toss to coat, adding reserved pasta water a little at a time to achieve desired consistency. Adjust seasoning with salt and pepper.
  • Step 5: Serve : Plate the pasta and garnish with crispy sage, extra Parmesan, and optional toasted pine nuts or breadcrumbs. Serve immediately while hot.