Creamy pumpkin alfredo pasta! So now that we are into September, pumpkin season is well underway in my humble opinion. The mornings are getting crisper and the nights longer, so we can officially start thinking about the new season and comfort food to go with it. This recipe is SO EASY! It is a classic alfredo sauce with a pumpkin twist. It is ready in 30 minutes and such a crowd-pleaser. This is going to be a staple for me this fall, we loved it so much! Pumpkin lovers, enjoy!
What you need for this Creamy Pumpkin Alfredo pasta!
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Shallot
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Minced Garlic
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Olive oil
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Butter
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Parmesan cheese, finely grated
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Heavy cream
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Pumpkin puree
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Salt, pepper, sage to taste
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Pasta water
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Noodles of your choice (I used these fun pumpkin-shaped ones)
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Toppings: more parm, parsley flakes
To see a video of this recipe being made, check out my IG reel here.
TO MAKE VEGAN:
- Swap Cream for the Thai Kitchen or Trader Joes Unsweetened Coconut Cream
- Swap Parm for the Violife Parm Alternative (this one is really close to the real thing)
- Swap Butter for Miyokos Butter Alternative (this one works well in other vegan pasta recipes I have made)
- *measurements should be the same for all*
CREAMY PUMPKIN ALFREDO PASTA
INGREDIENTS:
DIRECTIONS:
Start to prepare pasta by cooking in boiling salted water.
Finely chop the shallot and grate Parmesan. Set aside.
Heat up olive oil on medium and cook chopped shallots for 1-2 minutes until tender. Add in minced garlic and mix again until fragrant.
Lower heat. Add in butter and mix until melted. Pour in cream and mix.
Add pumpkin puree and mix again until everything is one a consistent smooth texture.
Add in Parmesan and mix again.
Season to taste. I used salt, pepper and a dusting of sage. Mix and let simmer for a few. Sauce should thicken slightly.
When pasta is ready, strain and add to the sauce. Add a few splashes of pasta water (don’t skip this).
Mix well and serve with more Parmesan and parsley flakes. ENJOY!
