Fall Harvest Pumpkin Alfredo Pasta (Print)

Creamy Alfredo pasta with roasted pumpkin, Parmesan, and herbs. A warm, satisfying autumn-inspired vegetarian main dish.

# Components:

→ Produce

01 - 2 cups pumpkin, peeled and diced (sugar pumpkin or butternut squash)
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely diced
04 - 1 cup baby spinach (optional)

→ Pantry Staples

05 - 2 tablespoons olive oil
06 - 12 ounces fettuccine or tagliatelle
07 - 2 tablespoons unsalted butter
08 - 1/2 teaspoon ground nutmeg
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Dairy

12 - 1 cup heavy cream
13 - 1 cup freshly grated Parmesan cheese

→ Garnish

14 - Extra Parmesan cheese, for serving
15 - Fresh sage or parsley, chopped

# Method:

01 - Preheat your oven to 400°F (200°C). In a bowl, toss the diced pumpkin with 1 tablespoon of olive oil and a pinch of salt. Spread the pumpkin in a single layer on a baking sheet and roast for 20 to 25 minutes, or until tender and lightly caramelized.
02 - While the pumpkin is roasting, bring a large pot of generously salted water to a rolling boil. Add the fettuccine or tagliatelle and cook according to package directions until al dente. Before draining, reserve approximately 1/2 cup of the pasta cooking water. Drain the pasta thoroughly.
03 - In a large skillet set over medium heat, warm the remaining 1 tablespoon of olive oil. Add the finely diced yellow onion and sauté for 3 to 4 minutes, until it becomes translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
04 - Add the roasted pumpkin to the skillet with the sautéed aromatics. Roughly mash the pumpkin with the back of a fork or a potato masher, aiming to leave some textural pieces intact.
05 - Reduce the skillet's heat to low. Add the unsalted butter and allow it to melt completely. Pour in the heavy cream and stir to combine it with the pumpkin mixture. Incorporate the freshly grated Parmesan cheese, ground nutmeg, salt, black pepper, and optional crushed red pepper flakes. Continue stirring until the cheese is fully melted and the sauce has thickened slightly, approximately 2 to 3 minutes.
06 - Add the drained, cooked pasta directly into the skillet with the Alfredo sauce. Toss gently to ensure all the pasta is evenly coated. If the sauce appears too thick, gradually add splashes of the reserved pasta water until a smooth, silky consistency is achieved.
07 - If using, stir in the baby spinach at this stage and continue tossing until it has just wilted into the dish.
08 - Serve the Fall Harvest Pumpkin Alfredo Pasta immediately. Garnish generously with extra grated Parmesan cheese and finely chopped fresh sage or parsley.

# Expert Advice:

01 -
  • Ready in under an hour for a weeknight comfort meal
  • Perfect balance of creamy richness and earthy pumpkin flavor
  • Uses seasonal ingredients at their peak freshness
  • Makes ordinary pasta night feel special with minimal effort
02 -
  • Roasting the pumpkin develops deeper flavor than using canned pumpkin
  • The sauce will continue to thicken as it cools so slightly undershoot your desired thickness
  • Perfect for meal prep as flavors deepen overnight
03 -
  • Always reserve pasta water before draining it contains starch that helps sauce adhere to pasta
  • Warm your serving bowls in the oven for a few minutes before plating to keep pasta hot longer
  • For the silkiest sauce bring cream to room temperature before adding to the hot pan

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