Pumpkin Alfredo Pasta - EASY 25-minute dinner recipe! (2024)

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posted by Jessica Hylton on Nov 10, 2023 15 comments »

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5 (from 5 ratings)

This easy pumpkin Alfredo pasta recipe transforms pumpkin puree and a handful of simple pantry ingredients into an indulgent restaurant-style dinner. Rich, creamy, and perfect for a weeknight!

Pumpkin Alfredo Pasta - EASY 25-minute dinner recipe! (1)

Whether it’s miso butter pasta or vegan spaghetti and meatballs, pasta dinners are one of my go-to meals for busy weeknights. And when the weather gets chilly, this pumpkin Alfredo pasta is on heavy rotation in my meal plans!

Pumpkin doesn’t have a very strong flavour on its own, which means it can go either sweet (ahem: vegan pumpkin pie) or savoury. Pairing it with vegan cheese, garlic, and herbs lets you enjoy its savoury side—and its natural creaminess.

Why You’ll Love This Pumpkin Alfredo Pasta Recipe

  • Rich, smooth sauce. The pumpkin Alfredo sauce is luxuriously creamy, but there’s no dairy involved! Whisking the pumpkin puree with vegan heavy cream gives you the richness of traditional Alfredo, without the heaviness.
  • Comfort food, elevated. Think of this recipe as macaroni and cheese for adults. (Although kids will definitely love this recipe too!) It has the same pasta-and-creamy-sauce appeal as mac and cheese, but it feels like something you’d order at a fancy restaurant.
  • Easy enough for a weeknight. In just 25 minutes (and only 5 minutes of prep time!), you can have dinner on the table. No jarred pasta sauce needed!
  • Make it your own. This is a recipe that you can tweak and put your own spin on. I share some of my favourite ideas a little later in this post, or you can come up with your own.
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Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Pasta – Fettuccine or another wide noodle is the classic choice for Alfredo, but another pasta that does a good job “holding” sauce like shells will work too.
  • Vegan butter – You can use either store-bought or homemade vegan butter.
  • Garlic
  • Vegan heavy cream – I used Silk heavy whipping cream, but you can also use homemade vegan heavy cream. A thick vegan milk, such as soy milk or cashew milk, will also work.
  • Pumpkin puree
  • Fine sea salt and ground black pepper
  • Herbs – You can use fresh or dried sage or thyme.
  • Nutmeg – Freshly grated is truly special, but a jar of ground nutmeg is fine too.
  • Vegan Parmesan cheeseHomemade vegan Parmesan cheese or your favourite store-bought brand.
  • Reserved pasta water

What Should I Do If I Forget to Reserve the Pasta Water?

Don’t just substitute plain water! Pasta water is starchy, so it helps thicken the sauce. If you forget to reserve it, you can whisk together 1/4 teaspoon of cornstarch and 1 cup of hot water, then use that as directed in the recipe.

How to Make Pumpkin Alfredo Pasta

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  • Cook the pasta. Boil the pasta in salted water until it’s al dente, according to the instructions on the box. Drain the pasta and reserve a cup of the cooking water.
  • Sauté the garlic. Melt the vegan butter in a pan set over medium heat. Add the minced garlic and cook just until it’s fragrant.
  • Add the cream and pumpkin. Slowly pour in the vegan heavy cream, whisking it into the butter and garlic. Then, whisk in the pumpkin until the sauce is smooth.
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Pumpkin Alfredo Pasta - EASY 25-minute dinner recipe! (7)
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  • Season. Stir in the sea salt, ground black pepper, sage or thyme, and nutmeg.
  • Add the pasta and water. Stir in the reserved pasta water, then add the cooked pasta and toss it with the sauce.
  • Finish. Turn the heat off and let the pasta sit for 3 to 5 minutes. Season to taste and serve your pumpkin Alfredo pasta with additional vegan Parmesan.
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Tips for Success

  • Brown the vegan butter. If you use my homemade vegan butter or Miyoko’s vegan butter it actually browns, so you can enjoy browned butter pumpkin pasta! To do this, brown the vegan butter alone for about 5 minutes, then add the garlic and cook it for an additional 2-3 minutes. Proceed with the rest of the recipe as written.
  • Add the pasta water as needed. The amount you need will vary based on the temperature of the pan and your desired sauce consistency. Start with a smaller amount, then add more if you need it. If you end up adding too much, turn up the heat a bit to cook it off.
  • Drain homemade pumpkin puree. I love homemade pumpkin puree, but it’s a bit thinner than the kind that comes in a can. If you want to use your own puree in this pumpkin Alfredo recipe, place it in a fine mesh sieve lined with cheese cloth or paper towels and let the excess liquid drain off for at least 30 minutes.

Variations

  • Swap out the pumpkin. Canned butternut squash puree (or homemade squash puree) will work in place of the pumpkin. In fact, you probably won’t even notice the difference since their taste is so similar!
  • Add vegan bacon. The smoky flavour of vegan bacon is a delicious addition to this pumpkin Alfredo pasta. Garnish each serving with crumbled tempeh bacon or coconut bacon.
  • Stir in some greens. Add handfuls of baby spinach or wilted kale to the pasta just before removing it from the heat. You can also garnish the pasta with crumbled kale chips.
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Serving Suggestions

To add some protein to your pasta dinner, serve your pumpkin Alfredo pasta with vegan chicken or marinated tofu on the side. You can also pair it with maple roasted Brussels sprouts or a fall-inspired salad like my kale apple and chickpea salad.

How to Store Leftovers

Store leftover pumpkin Alfredo pasta in an airtight container in the refrigerator for 2 to 3 days. Reheat it on the stovetop over medium heat with a splash of vegetable broth or vegan milk to loosen it up, or warm it in the microwave.

Can I Freeze This Recipe?

You can freeze this creamy pumpkin pasta for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.

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More Vegan Pumpkin Recipes

  • Pumpkin Pancakes
  • Vegan Pumpkin Cheesecake
  • Creamy Pumpkin Soup
  • Pumpkin Pie Overnight Oats
  • Vegan Pumpkin Chili

Enjoy friends! If you make this pumpkin Alfredo pasta, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Pumpkin Alfredo Pasta - EASY 25-minute dinner recipe! (12)

Pumpkin Alfredo Pasta

Servings: 8 servings

Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

This easy pumpkin Alfredo pasta is rich, creamy, and perfect for a weeknight. Turn simple pantry ingredients into a restaurant-style meal!

5 (from 5 ratings)

Ingredients

  • 16 ounces pasta, such as fettuccine pasta or any other pasta
  • 2 tablespoons vegan butter*, store-bought or homemade
  • 5 cloves garlic, minced
  • 1 ¼ cups vegan heavy cream, I used Silk heavy whipping cream or a thick vegan milk such as soy milk or cashew milk
  • 1 cup pumpkin puree
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried sage, or 1 tablespoon crumbled/chopped fresh sage or thyme
  • ½ teaspoon freshly grated nutmeg, or pre-ground but freshly grated tastes the best here
  • ¾ cup vegan Parmesan cheese, I used my own recipe here but you can also use storebought vegan Parmesan cheese, either works!
  • ¾ cup to 1 cup reserved pasta water, start with ¾ cup in sauce

Instructions

  • Prepare pasta as per instructions on the box in a large pot of well salted water until al dente. Drain pasta (reserving 1 cup of pasta water) and set aside until needed.

  • In a pan over medium heat, melt the vegan butter. Add in the minced garlic, stirring together until garlic is fragrant, about 2-3 minutes. You don’t want the heat too high since you don’t want the garlic to burn.

  • Begin to slowly pour the heavy cream, whisk slowly to combine with the butter and garlic. Add in your pumpkin and whisk thoroughly too until pumpkin is smoothly incorporated into the sauce.

  • Add in your sea salt, ground black pepper, sage/thyme and your nutmeg. Stir vigorously to combine.

  • Add in your reserved pasta water, stirring to combine. Then add in al dente pasta and the reserved pasta, tossing it together with the sauce until pasta is thoroughly coated with sauce. Turn heat off and allow the pasta to simmer in the sauce, stirring occasionally, for an extra 3-5 more minutes. Taste and extra add pasta water, sea salt and vegan Parmesan if needed. Feel free to stir in some more vegan heavy cream too.

  • Serve with additional vegan Parmesan on top and some crispy sage (see notes) if desired. Enjoy!

Notes

If you’d like to add some some crispy sage on top: In a large pan, melt 2 tablespoons vegan butter or coconut oil on medium-high. Add 1 bunch of fresh sage leaves and cook for 1 minute, watching carefully so the butter/oil doesn’t burn, until crispy. Transfer to a paper-towel-lined plate, and season with a pinch of salt and 1/4 teaspoon ground black pepper. Crumble slightly and add on top of the general pasta or on top of each individual bowl.

If you use my homemade vegan butter or miyokos vegan butter it actually browns! So you can enjoy browned butter pumpkin pasta. If doing this, brown the vegan butter alone for about 5 minutes, then add in the garlic for an additional 2-3 minutes. Proceed with the rest of the recipe

How much liquid you use will vary depending on the temperature you use. The hotter your pan the faster your sauce will thicken. Fortunately this is such a forgiving sauce so adding the full cup of pasta still results in a delicious creamy and flavourful sauce!

To store: Store leftover pumpkin Alfredo pasta in an airtight container in the refrigerator for 2 to 3 days. Reheat it on the stovetop over medium heat with a splash of vegetable broth or vegan milk to loosen it up, or warm it in the microwave.

To freeze: You can freeze this creamy pumpkin pasta for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.

Calories: 282kcal, Carbohydrates: 48g, Protein: 8g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 303mg, Potassium: 199mg, Fiber: 3g, Sugar: 3g, Vitamin A: 4901IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American, Italian

Course: Dinner

Author: Jessica Hylton

Dairy Free Dinner Egg Free Fall Italian Recipes Vegan Vegetarian Winter

published on Nov 10, 2023

15 comments Leave a comment »

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15 comments on “Pumpkin Alfredo Pasta”

  1. Amy | Club Narwhal Reply

    Oh, have mercy! Jessica, this is one glorious bowl of pasta 🙂 I love the pretty pumpkin color so much. I bet this tasted amazing!

    • Jessica Reply

      Thanks Amy! It really was!

  2. Sophia+@+NY+Foodgasm Reply

    This looks GORGEOUS Jessica! Great job! You have not lost your touch on the photos! Glad you are back!

    • Jessica Reply

      Thanks Sophia!! I’m so glad to be back too!

  3. Ashley Reply

    I love pumpkin in pasta dishes like this! This looks absolutely fantastic lady! I think I’d definitely be hiding leftovers too to keep all for myself! 🙂

    • Jessica Reply

      Thanks Ashley! Haha the leftovers served me well! 🙂

  4. Tammy Reply

    Oh my Jessica! Move over mac n’ cheese I just found my new creamy pasta guilty pleasure! 😀 😀

    I am dying to try this..will be pinning!

    Have a beautiful weekend ahead. xo

  5. Sarah@WholeandHeavenlyOven Reply

    You are KILLING me with this gooey pasta goodness! Seriously in love with all that cheese and PUMPKIN! 😀

  6. Annie @Maebells Reply

    Okay I am trying this! It looks amazing! I am just now getting into the savory pumpkin recipes, but this has me hooked!

  7. Kelly Reply

    This looks fantastic Jessica! The creamy coconut, pumpkin sauce sounds so good and I really love the pretty color of this pasta dish. Yay and welcome back 🙂

  8. Manali@CookWithManali Reply

    Welcome back Jessica! The pasta looks amazing!

  9. Angela Reply

    This looks DELICIOUS! My question is though, can it be made ahead and frozen??

    • Jessica Hylton Reply

      Hi Angela,

      You definitely can!!! Then just add a bit more cream in when reheating, hope that helps!

  10. Lisa Reply

    This was really good! Pleasantly surprised. Hubby didn’t like it because it was too “creamy,” but I thoroughly enjoyed it. Thanks!

    • Jessica Reply

      Hi Lisa,

      So glad you enjoyed it!! Thanks so much for your feedback! 🙂

Leave a comment »
Pumpkin Alfredo Pasta -  EASY 25-minute dinner recipe! (2024)

FAQs

What can I add to Alfredo pasta to make it better? ›

Try a simple mix of chopped chicken, carrots, and sliced Cayenne pepper, or add ground beef browned with onions. Some people also add fresh broccoli, but that's not among my personal favorites. Seasonings, spices, and fresh herbs: this is definitely a great way to give your Alfredo sauce a more personal flavor.

What vegetables to add to Alfredo sauce? ›

Stir in big handfuls of spinach, Kale mushrooms, zucchini, onions, broccoli, spinach, squash, or grape tomatoes after the pasta is cooked. You can also substitute zucchini (zoodles) for the pasta.

How do you make Alfredo less boring? ›

Fresh herbs

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

How do you thicken Alfredo sauce? ›

The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.

What goes well in Alfredo pasta? ›

What to Serve with Fettuccine Alfredo – 15 Dreamy Combos
  • Meat. • 1 Blackened chicken.
  • Seafood. • 1 Shrimp.
  • Produce. • 1 Asparagus. • 1 Broccoli. • 1 Green beans. • 1 Spinach. ...
  • Bread & Baked Goods. • 1 Garlic bread.
  • Deli. • 1 Arugula salad. • 1 Green salad. • 1 Kale salad. • 1 Tomato salad.
  • Other. • Antipasti Bites. • Bruschetta.

What does adding pasta water to Alfredo do? ›

Use the pasta water to create a creamy Alfredo sauce

When you cook your pasta in salted water, what's left over is the salty, starchy water. This water (which Bon Appetit calls “LIQUID GOLD”) is what emulsifies with the fat in your sauce (oil, butter, cheese, etc) and creates that incredibly smooth sauce.

What veggies go well in Alfredo pasta? ›

I always put spinach in my alfredo pasta. The size of the leaves will decrease, which will make the dish look like it has a small amount of veggies but actually it has a reasonable portion. Some others you can try putting in are broccoli, kale, bok choy, peas, zucchini, carrots, mushroom, or asparagus.

What seasoning taste good in Alfredo? ›

Add basil, parsley, oregano, or rosemary to add life to the sauce. The first three herbs are classic for many Italian dishes, and rosemary is a common addition to creamy potato dishes, so adding them to a jarred Alfredo sauce makes sense.

What vegetables can I add to pasta? ›

Here's a variety of tasty vegetables you can load into your pasta for their flavor, fiber, and nutrients.
  • Broccoli. Broccoli is a nutritious and versatile vegetable that makes a great addition to any pasta dish. ...
  • Mushrooms. ...
  • Peas. ...
  • Spinach. ...
  • Tomatoes. ...
  • Asparagus.
Apr 11, 2022

How do you moisten Alfredo? ›

The goal of reheating fettuccine alfredo is to make it taste as close to fresh as possible. Pantry & Larder says you can achieve this by adding a small amount of water, cream, or milk to the dish to increase moisture and prevent the noodles from drying out.

Why is my Alfredo gummy? ›

I'd say either your parmesan is aged too much, or you're not working it hard enough for long enough; work it harder & add it slower to test the latter. According to Wikipedia, Fettuccini Alfredo needs young parmesan - which ironically is probably cheaper & marked as 'supermarket own-brand, economy-grade'.

How do I get my Alfredo sauce smooth? ›

Slowly let the cheese disolve on low heat into the cream mixture. And remove it before it is completely melted but keep stirring this allows the finishing blending to happen without over heatting the cheese which causes that grainy texture. Try this and you'll never go out to a resturant for alfredo again.

Should I add pasta water to Alfredo sauce? ›

Alfredo should never have anything but pasta water, butter, and cheese in it. Make sure the cooking water has salt in it but remember part is salty.

How do you keep Alfredo creamy? ›

Pretty much as easy, add flour to the butter cook a minute, (at this point, I like a little garlic - saute a minute) then cream/milk, stir, then cheeses. As it cools it thickens, the degree depends on how much liquid was added. Put in a little bacon and you have added carbonara to your skills.

Can you substitute mozzarella for parmesan in Alfredo? ›

Parmesan is the signature flavor in Alfredo sauce but you can also combine it with other cheeses for additional flavor. You can also make a a completely different sauce/different flavor profile by swapping the Parmesan for another melting cheese such as mozzarella, Asiago, Gouda, smoked cheddar, Monterrey, etc.

What else can you add to fettuccine alfredo? ›

I always put spinach in my alfredo pasta. The size of the leaves will decrease, which will make the dish look like it has a small amount of veggies but actually it has a reasonable portion. Some others you can try putting in are broccoli, kale, bok choy, peas, zucchini, carrots, mushroom, or asparagus.

What makes fettuccine alfredo so good? ›

The original fettuccine Alfredo

The real Alfredo sauce is delicious because of its simplicity. The only ingredients are butter, Parmesan cheese and pepper. That's it! You'll find neither heavy cream nor parsley in the original recipe.

How do you make jar spaghetti sauce better? ›

7 Ways to Improve the Taste of Jar Pasta Sauce
  1. Sautee Some Veggies. The first step to making your jar sauce better is to sautee some garlic in olive oil on your stovetop. ...
  2. Mix in Some Meat. ...
  3. Add a Splash of Red Wine. ...
  4. Spice It Up. ...
  5. Get Cheesy. ...
  6. Stir in More Dairy. ...
  7. Pop It in the Oven.

What gives Alfredo its taste? ›

High-quality ingredients: Using fresh, high-quality ingredients, such as real Parmesan cheese, unsalted butter, and heavy cream, can significantly improve the taste of the sauce. Proper seasoning: Adding the right amount of salt and pepper to taste can help bring out the flavors in the sauce.

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