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Pumpkin alfredo on a fork

Pumpkin Alfredo

5 from 4 votes
Creamy decadent pasta with fried sage and brown butter!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings6 servings
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Equipment

Ingredients

  • 1 lb fettuccini noodles cooked to package directions
  • 8 tablespoons butter
  • 5 ounce sage, packaged about ½ cup, roughly chopped; see note
  • 5-6 cloves garlic finely minced or pressed
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1.5-2 cups parmesan cheese freshly grated
  • kosher salt to taste

Instructions

  • While pasta is cooking, melt butter in a large pan. Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly.  Use a slotted spoon and let butter drip into pan and then place sage on paper towels to drain. Set aside.
  • Add garlic to pan and stir for about 30 seconds on low heat.  Add pumpkin and cream and bring to a simmer.  Whisk in cheese and stir to melt.  Sauce should be bubbling for a few minutes.  If sauce feels too thick, you can always add more cream (or a little pasta water), and if it ends up too thin at any point, just a add a little more pumpkin!  It's very flexible. Taste sauce and add salt to taste.
  • Drain noodles and add them to pan with sauce.  Toss.  Top with more parmesan if you like and sprinkle sage on top.

Notes

  • Sage: While delicious and fun, you can absolutely skip this step if you like.  Although I love the crunchy fried sage, it doesn't really affect the overall flavor of this dish enough to matter if you skip it.  If I'm making this for company or special occasion I'll include it, but if it's just for family dinner, I'll often just skip it and save a couple dollars on my grocery list!
  • If you have leftovers, store them in an airtight container in the fridge and consume within 3-4 days for best results.
  • You may need to add a splash of milk or broth when reheating pasta already mixed with sauce. If you are storing your sauce separately, you can thin with milk, broth, or starchy pasta water when reheating.

Nutrition

Calories: 675kcal, Carbohydrates: 60g, Protein: 22g, Fat: 39g, Saturated Fat: 24g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 165mg, Sodium: 550mg, Potassium: 344mg, Fiber: 4g, Sugar: 4g, Vitamin A: 7647IU, Vitamin C: 3mg, Calcium: 368mg, Iron: 2mg
Course: Main Courses
Cuisine: American, Italian
Keyword: pasta pumpkin noodles, Pumpkin Alfredo
Calories: 675kcal
Author: Sara Wells
Cost: $8
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