A rich, velvety pumpkin Alfredo sauce made with roasted pumpkin puree, fresh sage, and toasted walnuts. This creamy pasta dish is a comforting twist on a classic, perfect for fall or any cozy dinner.
⭐ Recipe Highlights:
Vegetarian
Creamy and comforting
Seasonal pumpkin flavor
Quick and easy to prepare
📝 Ingredients
12 oz fettuccine or pasta of choice
2 cups pumpkin puree (fresh roasted or canned)
1 cup vegetable broth
1/2 cup heavy cream or coconut cream for dairy-free
1/2 cup grated Parmesan cheese (optional)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh sage, chopped (plus extra for garnish)
1/3 cup walnuts, toasted and chopped
Salt and pepper, to taste
🧑🍳 Instructions
🔹 Step 1: Cook Pasta
Cook pasta according to package instructions until al dente. Drain and set aside.
🔹 Step 2: Make Pumpkin Alfredo Sauce
Heat olive oil in a large pan over medium heat.
Sauté garlic until fragrant (about 1 minute).
Add pumpkin puree, vegetable broth, and cream. Stir to combine.
Bring to a simmer and cook for 5 minutes until slightly thickened.
Stir in Parmesan cheese (if using) and chopped sage. Season with salt and pepper.
🔹 Step 3: Combine and Serve
Toss cooked pasta with pumpkin Alfredo sauce until evenly coated.
Serve topped with toasted walnuts and extra sage leaves.
🍽️ Serving Suggestions
Serve with a side of garlic bread or roasted vegetables.
Sprinkle with chili flakes for a bit of heat.
Pair with a crisp green salad for balance.
✅ Tips & Variations
Use gluten-free pasta to make it gluten-free.
Substitute walnuts with pecans or pine nuts.
Add sautéed mushrooms or spinach for extra veggies.