Description
A rich and comforting creamy pumpkin Alfredo pasta made with garlic, thyme, Parmesan, and pumpkin purée for a cozy twist on the classic Alfredo. Perfect for a quick yet indulgent weeknight dinner.
Ingredients
1 tbsp olive oil or butter
2–3 garlic cloves, minced
½ tsp fresh thyme (or ¼ tsp dried thyme)
1 cup pumpkin purée (canned or homemade)
½ cup heavy cream (or full-fat coconut milk for dairy-free)
¼ cup grated Parmesan cheese (plus extra for serving)
Salt, to taste
Black pepper, to taste
Pinch of nutmeg (optional)
200 g (about 7 oz) fettuccine or linguine
½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining. Drain and set aside.
- In a large pan over medium heat, warm the olive oil or butter. Add the minced garlic and thyme, cooking for 30–60 seconds until fragrant.
- Stir in the pumpkin purée and cook for 1–2 minutes to deepen the flavor.
- Add the heavy cream and mix well, then stir in the grated Parmesan until melted and smooth.
- Season with salt, pepper, and a pinch of nutmeg if desired. Let the sauce simmer gently for 3–5 minutes. Add a splash of reserved pasta water if the sauce is too thick.
- Add the cooked pasta to the sauce and toss until fully coated. Add more pasta water as needed to achieve a silky consistency.
- Serve topped with extra Parmesan, thyme leaves, and freshly cracked black pepper. Optional toppings include crispy sage, toasted walnuts, or sautéed mushrooms.
Notes
For a dairy-free version, use full-fat coconut milk and substitute or omit the Parmesan.
Add grilled chicken or crispy pancetta for extra protein.
Enhance with vegetables like sautéed mushrooms, spinach, or roasted butternut squash.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk, cream, or water to loosen the sauce.
Not recommended for freezing as cream-based sauces may separate.
Use gluten-free pasta if needed to make the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1/3 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg
