Description
A creamy, comforting Pumpkin Alfredo with Sage pasta recipe that blends the rich flavors of pumpkin and Parmesan cheese with aromatic sage and garlic. Perfect for a cozy dinner, this dish serves approximately four people and features a smooth homemade sauce tossed with pappardelle or fettuccine noodles.
Ingredients
Scale
Pasta
- 8 oz pappardelle pasta (or fettuccine)
Sauce
- 8 oz canned pumpkin
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup grated Parmesan cheese
- 2 tbsp salted butter
- 4-5 fresh sage leaves (or 1/2 tsp ground sage)
- 1 tbsp minced garlic (or 1/2 tsp garlic powder)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to the package directions, stirring occasionally to prevent sticking, until al dente. Drain the pasta and set aside.
- Sauté Aromatics: In a skillet over medium heat, melt the salted butter until foamy. Add the minced garlic and fresh sage leaves, sautéing gently until they become fragrant and the sage crisps slightly, about 1-2 minutes.
- Make the Sauce: Stir in the canned pumpkin, heavy cream, whole milk, and ground nutmeg into the skillet. Mix well and heat the sauce gently until it is well combined and warmed through, but do not let it boil.
- Toss Pasta with Sauce: Add the drained pasta into the skillet with the pumpkin sauce. Gently toss the noodles to coat them evenly with the sauce, ensuring every strand is covered.
- Finish and Serve: Stir in the grated Parmesan cheese until it melts into the sauce. Season with salt and freshly ground black pepper to taste. Serve the Pumpkin Alfredo hot, garnished with additional sage or Parmesan if desired.
Notes
- Use fresh sage for a more vibrant flavor, but ground sage works well as a substitute.
- You can substitute heavy cream and whole milk with half-and-half for a lighter version.
- If you prefer a thicker sauce, simmer it a bit longer before adding the pasta.
- Reserve some pasta water to adjust the sauce consistency if needed.
- This recipe pairs well with a crisp green salad and crusty bread.
