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Creamy Pumpkin Alfredo

This Pumpkin Alfredo features roasted pumpkin blended into a silky, creamy sauce, combined with garlic, Parmesan, and a hint of nutmeg. The dish is finished with tender al dente pasta, resulting in a comforting, vibrant-colored meal with a smooth, velvety texture that balances sweetness and savory richness. Perfect for autumn evenings, it highlights seasonal ingredients in a simple yet layered way.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin halved, seeds removed
  • 300 g fettuccine or pasta of choice
  • 3 cloves garlic minced
  • 200 ml heavy cream
  • 50 g Parmesan cheese grated
  • 1/4 tsp nutmeg freshly grated if possible
  • 2 tbsp olive oil
  • 1 tbsp sage oil optional, for drizzling
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Saucepan
  • Wooden spoon or spatula
  • Tongs
  • Colander

Method
 

  1. Place the pumpkin halves on a baking sheet, cut side up, and roast at 200°C (390°F) for about 40 minutes until the flesh is tender and caramelized around the edges. This deepens the natural sweetness and creates a rich flavor base.
  2. While the pumpkin roasts, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain and set aside.
  3. Once the pumpkin is cool enough to handle, scoop out the flesh and place it into a bowl. Mash slightly with a fork or spoon to break it down into smaller pieces.
  4. Heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, until it releases a warm aroma and starts to turn golden.
  5. Add the mashed pumpkin to the garlic, stirring to combine and warm through for about 2 minutes. The mixture should look vibrant and slightly thickened.
  6. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 5 minutes, stirring occasionally, until the sauce is warmed and slightly thickened.
  7. Season the sauce with salt, pepper, and a pinch of freshly grated nutmeg. Stir in the grated Parmesan cheese until melted and the sauce is silky and smooth.
  8. Add the cooked pasta into the sauce, tossing gently to coat each strand evenly. Let it sit for a minute to absorb the flavors.
  9. Serve the Pumpkin Alfredo immediately, drizzled with a little sage-infused oil and topped with extra Parmesan if desired. Enjoy the warm, velvety texture and sweet-savory balance.

Notes

For an extra depth of flavor, sprinkle some crispy sage leaves on top before serving. Roasting the pumpkin longer can caramelize it further, enhancing sweetness. Adjust the seasoning to your taste, and consider adding a pinch of red pepper flakes for a subtle kick.