Roasting pumpkin and turning it into a creamy sauce feels like an act of seasonal rebellion. It’s the kind of dish that elevates a simple pasta into something special, especially when you want to celebrate the flavors of fall. Plus, it’s a sneaky way to get a vegetable into your comfort food rotation.
Why I Keep Making It Again and Again
This dish is a cozy reminder of autumn’s simple pleasures. The smoky pumpkin aroma, combined with creamy richness, makes every bite feel like a warm hug. It’s versatile enough to serve with a side salad or a slice of crusty bread, which makes it my go-to when I want comfort without fuss.
Breaking Down the Pumpkin Alfredo
- Sugar pumpkin: I love using smaller, sweeter pumpkins for a more concentrated flavor, but butternut squash works in a pinch.: Rich, slightly sweet flesh that roasts into a smoky, caramelized base.
- Heavy cream: It’s the backbone of the sauce, adding richness, but coconut cream can work for dairy-free.: Velvety and indulgent, it balances the pumpkin’s sweetness.
- Parmesan cheese: I prefer a sharp, aged variety for depth, but Pecorino adds a tangy twist.: Salty, umami-packed cheese that melts into the sauce.
- Garlic: Use fresh cloves for a pungent, aromatic punch that cuts through the richness.: Smells like comfort—garlic should be fragrant and slightly toasted.
- Fresh herbs: Sage or thyme are perfect, but parsley adds a vibrant, fresh note.: Herbs bring brightness and a fragrant lift to the dish.
Tools & Equipment You’ll Need
- Baking sheet: To roast the pumpkin evenly.
- Blender or immersion blender: To make a smooth, velvety sauce.
- Large pot: To cook the pasta.
- Large skillet: To toss the pasta with the sauce.
- Wooden spoon or spatula: For stirring and mixing.
Step-by-Step Guide to Pumpkin Alfredo
Step 1: Start by roasting a small sugar pumpkin at 200°C (400°F) for about 40 minutes until the flesh is soft and caramelized.
Step 2: While pumpkin roasts, cook 400g of fettuccine in boiling salted water until just al dente, about 10 minutes.
Step 3: In a blender, combine the roasted pumpkin flesh, 1 cup of heavy cream, 2 cloves of garlic, a pinch of nutmeg, and salt to taste. Blend until smooth.
Step 4: Sauté 2 tablespoons of butter in a large pan over medium heat until melted and slightly bubbly.
Step 5: Pour the pumpkin sauce into the pan, warm gently on low heat, and stir in ½ cup grated Parmesan cheese until silky.
Step 6: Drain pasta, reserving a cup of cooking water. Toss the pasta in the sauce, adding a splash of water if needed to loosen.
Step 7: Finish with a sprinkle of fresh sage or thyme, and a crack of black pepper. Serve immediately.
Cooking Checkpoints & Tips
- Pumpkin should be caramelized and soft, ready to blend into a smooth sauce.
- Pasta must be just al dente, with a good bite but not chewy.
- Sauce should be silky and slightly thickened, not watery or clumpy.
- Finish with cheese off-heat to prevent clumping and preserve flavor.
Common Pitfalls & How to Fix Them
- Sauce is too gloopy or stiff.? If sauce is too thick, stir in a splash of reserved pasta water or cream.
- Pumpkin flesh still watery or bland.? If pumpkin isn’t caramelized enough, roast for an additional 10 minutes.
- Pasta turns mushy.? Overcooked pasta? Rinse immediately and toss with hot sauce to reheat gently.
- Clumpy cheese in sauce.? If cheese clumps, add cheese off heat and stir rapidly.
Roasted Pumpkin Alfredo
Ingredients
Equipment
Method
- Preheat your oven to 200°C (400°F). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 40 minutes until the flesh is soft and caramelized, filling your kitchen with a sweet, smoky aroma.
- While the pumpkin roasts, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Drain and set aside.
- Once the pumpkin is cool enough to handle, scoop out the flesh and transfer it to a blender. Add the heavy cream, minced garlic, a pinch of salt, and a dash of nutmeg if desired. Blend until the sauce is smooth and velvety.
- In a large skillet, melt the butter over medium heat. Once melted and fragrant, pour in the pumpkin sauce and warm gently, stirring occasionally.
- Add the grated Parmesan cheese to the sauce, stirring until it melts into a silky, cohesive mixture. Adjust seasoning with salt and black pepper to taste.
- Transfer the cooked pasta to the skillet with the sauce. Toss gently to coat all the noodles evenly, adding a splash of reserved pasta water if the sauce seems too thick.
- Finish by sprinkling freshly chopped sage or thyme over the pasta. Give everything a final gentle toss, and let the flavors meld for a minute or two.
- Serve immediately, garnished with extra herbs and a crack of black pepper. Enjoy the creamy, smoky richness of this seasonal pumpkin Alfredo.
Notes
Hi, I’m Hannah Reynolds, the creator and heart behind Seasoning Therapist. Born and raised in the United States, I grew up in a family where the kitchen was always the coziest gathering spot.
