Description
Pumpkin Alfredo pasta bowl is a creamy, comforting fall-inspired dish made in one pot with canned pumpkin, cream, garlic, and Parmesan in just 15 minutes.
Ingredients
2 tablespoons butter
3 cloves garlic, minced
1 cup pumpkin purée (canned or fresh)
1 cup heavy cream or oat cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan (or vegan Parmesan)
1/4–1/2 cup reserved pasta water
8 ounces fettuccine or pasta of choice
Fresh sage leaves, for garnish
Toasted pine nuts or chili flakes (optional)
Instructions
Boil the pasta in salted water according to package directions. Reserve 1/2 cup pasta water before draining.
In a large skillet, melt the butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in the pumpkin purée and cream. Season with salt, pepper, and nutmeg. Cook for 2–3 minutes, whisking constantly.
Reduce heat to low. Add Parmesan and stir until melted and smooth. Avoid boiling.
Add the cooked pasta to the sauce and toss well. Use pasta water to loosen the sauce to your desired consistency.
Serve hot, topped with crispy sage, pine nuts, or chili flakes if desired.
Notes
For vegan: use oat cream and vegan Parmesan.
For gluten-free: sub with chickpea or brown rice pasta.
Don’t overheat after adding cheese to avoid grainy texture.
Pumpkin purée should be plain, not pumpkin pie filling.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pasta & Noodle One-Pot Meals
- Method: Stovetop
- Cuisine: Italian-American