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pumpkin alfredo pasta recipe

Pumpkin Alfredo Pasta

A creamy and comforting pumpkin alfredo pasta featuring rich pumpkin puree, fresh spinach, and Parmesan cheese in a velvety sauce that’s perfect for fall dining.

  • Total Time: 30 minutes
  • Yield: 8-10 for four generous servings 1x

Ingredients

Scale
  • 8 oz fettuccine or penne pasta
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 3 cloves fresh garlic, minced
  • 1 cup Parmesan cheese, grated
  • 2 cups fresh spinach leaves
  • ¼ tsp ground nutmeg
  • Salt to taste
  • Pepper to taste
  • Butter for sautéing

Instructions

  1. Prep: Cook pasta in salted water until al dente, drain and reserve ½ cup pasta water
  2. Aromatics: Melt butter in large skillet, sauté garlic 1 minute, add spinach until wilted
  3. Sauce Base: Stir in pumpkin puree and heavy cream, warm through completely
  4. Finish: Add Parmesan gradually while stirring, season, fold in pasta with reserved water

Notes

  • Reserve pasta water before draining – the starch helps bind the sauce perfectly
  • Add Parmesan gradually while stirring to prevent lumpy texture
  • Choose high-quality canned pumpkin puree for consistent results and freshly grated Parmesan for smoother melting
  • Serve immediately for best creamy consistency and optimal flavor
  • Author: Jennie Graham
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 serving
  • Calories: 485 calories
  • Sugar: 8g
  • Sodium: 520mg
  • Fat: 22g
  • Saturated Fat: 14g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 65mg

Keywords: pumpkin alfredo pasta, creamy pasta, fall recipe, pumpkin sauce, comfort food, easy dinner