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Pumpkin Alfredo Pasta

A close-up of creamy Pumpkin Alfredo Pasta topped with crumbled sausage and fresh sage leaves.
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A creamy and comforting pumpkin alfredo pasta, perfect for a cozy weeknight dinner.

Ingredients

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  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1 cup pumpkin puree
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh sage
  • 1/4 teaspoon nutmeg
  • Salt and black pepper to taste

Instructions

  1. Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  3. Stir in pumpkin puree, heavy cream, Parmesan cheese, sage, and nutmeg. Cook, stirring, until the sauce is smooth and heated through.
  4. Add cooked fettuccine to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  5. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and sage if desired.

Notes

  • For a lighter version, substitute half-and-half for heavy cream.
  • If you don’t have fresh sage, you can use 1 teaspoon of dried sage.
  • To prevent a grainy sauce, ensure your pumpkin puree is smooth and don’t boil the sauce after adding the cheese.
  • This dish pairs well with a simple green salad or crusty bread.

Nutrition

Find it online: https://recipestokeep.com/pumpkin-alfredo-pasta/