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Roasted Pumpkin Alfredo Pasta

This creamy pasta dish features roasted pumpkin blended into a velvety sauce, enriched with Parmesan, garlic, and warm spices. The caramelized pumpkin adds a deep sweetness and rich texture, coating al dente pasta for a comforting, seasonally inspired meal. Finished with crispy sage and extra cheese, it’s a cozy fall favorite with a luxurious finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin about 2 pounds
  • 400 g fettuccine or similar pasta
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg freshly grated if possible
  • 4 fresh sage leaves sage leaves optional, for garnish
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Immersion blender or regular blender
  • Large skillet
  • Tongs or pasta fork
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (390°F). Place the small pumpkin on a baking sheet and roast for about 45 minutes, until the flesh is soft and fragrant, with edges caramelized slightly.
  2. Once cooled enough to handle, scoop out the pumpkin flesh and transfer it to a blender. Puree until smooth, adding a splash of water if needed to achieve a velvety texture.
  3. Meanwhile, cook the pasta in salted boiling water until al dente, about 10 minutes. Drain and set aside, reserving a cup of pasta water.
  4. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds, until it releases a warm, aromatic smell.
  5. Stir the pumpkin puree into the skillet, followed by the heavy cream. Bring the mixture to a gentle simmer, stirring often, and cook until warmed through and slightly thickened.
  6. Add the grated Parmesan cheese and a pinch of nutmeg to the sauce, stirring until the cheese melts into a smooth, creamy consistency. Season with salt and pepper to taste.
  7. Toss the cooked pasta into the skillet with the pumpkin sauce. Use tongs or a pasta fork to coat the noodles evenly, loosening the sauce with reserved pasta water if needed to reach your desired creaminess.
  8. While serving, crisp the sage leaves in a small skillet or oven until fragrant and slightly crispy, about 1-2 minutes. Garnish the pasta with the sage leaves and extra Parmesan, if desired.
  9. Serve immediately while warm, enjoying the rich, caramelized pumpkin flavor with every bite. This dish pairs beautifully with a glass of white wine or a simple green salad.

Notes

For a dairy-free version, substitute coconut milk for heavy cream. Feel free to add crispy pancetta or toasted walnuts for extra texture and flavor.