Name: Pumpkin Alfredo Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 8 ounces dried spaghetti; 1 cup pumpkin puree; 1/8 teaspoon cinnamon; 1/8 teaspoon nutmeg; Pinch cayenne pepper; 1 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 2 garlic cloves (minced); 2 tablespoon fresh sage (chopped); 1 shallot (minced); 1/2 cup dry white wine; 1 cup heavy whipping cream; 3 slices cooked bacon (crumbled); 3 tablespoons unsalted butter; 1/2 cup fresh grated Parmesan cheese

Pin659

Yum

Tweet12

671 Shares

This post may contain affiliate links. Please read my disclosure.

Jump to Recipe

This creamy, dreamy Pumpkin Spaghetti Alfredo recipe is the ultimate Fall comfort food. With fresh pumpkin puree, cream, sage, wine and spices, this pumpkin pasta is on the table in under 20 minutes!

One of the best things about creamy pasta recipes is, well besides their creamy deliciousness, how quick and easy they are to make. This Pumpkin Spaghetti Alfredo is a Fall inspired twist on traditional Fettucine Alfredo.

With pumpkin puree and spices like cinnamon and nutmeg, along with fresh sage, this creamy pasta has all the Fall feels!

Jump to:

Why This Recipe Works
Step By Step Instructions
Expert Tips
Frequently Asked Questions
More Savory Pumpkin Recipes
Favorite Fall Recipes
You May Also Love These Pasta Recipes
Recipe
💬 Comments

Why This Recipe Works

Pumpkin puree (Learn How to make Pumpkin Puree) mixed with cream, spices and fresh sage has the most incredible rich texture, with the perfect hint of Fall flavors;
It comes together quickly and is perfect for an easy weeknight meal;
It has bacon which automatically means it's good...right?

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

Step By Step Instructions

Start by cooking the pasta about 2 minutes less than what the package says. We want it to be al dente. It will finish cooking in the sauce at the end.

Heat butter in a skillet over medium heat and add garlic and shallots. Cook until soft. Add the chopped sage and sauté for 30 seconds.

Add the wine, cinnamon, nutmeg, salt, pepper, and cayenne pepper and simmer until reduced by half (about 5 minutes).

Add the pumpkin puree and bacon and bring to a simmer.

Pumpkin, bacon and onions in a saute pan

Add the cream and bring back to a simmer. for about 3-5 minutes, until slightly thickened.

Add the pasta and cook for about 1 minute.

Remove from heat and serve with grated Parmesan cheese and fresh sage leaves (optional).

Expert Tips

Make sure not to overcook your pasta or the dish will be mushy. Cook it al dente, or even slight less as it will continue to cook when added to the sauce;
Cook the bacon extra crispy to ensure it is easily crumbled and doesn't get soggy in the dish;
You can make the pumpkin alfredo sauce ahead of time and store it in the fridge until ready to use. Just heat it and mix with cooked pasta to serve. You may need to add a touch of milk or cream to thin it out.

Frequently Asked Questions

How do you thicken alfredo sauce? I typically use a cornstarch slurry to thicken alfredo sauce. Mix 1 tablespoon of cornstarch with 1 tablespoon of water. Pour it in the sauce, just a little at a time while stirring, until desired thickness is reached. Use more or less of the slurry as needed.
How to thin out alfredo sauce? You can thin it by adding a touch of cream, white wine or whole milk. Just mix while adding the additional liquid until the desired consistency is reached.
How long does alfredo last? Alfredo sauce will last 3-5 days in the refrigerator.
Can you freeze fettucine alfredo? You can freeze the alfredo sauce, but I don't recommend freezing it with the pasta. Freeze the sauce in an airtight container for up to 6 months. Thaw in the fridge overnight and reheat on the stove top, stirring constantly to prevent curdling.