Creamy Pumpkin Pasta

Pumpkin + Alfredo Sauce + Pasta = Fall Dinner of your DREAMS! This creamy pumpkin pasta is surprisingly easy to make. In the time it takes you to cook your pasta, you can cook a delicious creamy pumpkin Alfredo sauce. Toss in your pasta and watch the creamy goodness fold together. Don’t forget the toasted herb walnuts to sprinkle on top. They add the perfect crunch to combat the creamy pasta.

Pumpkin Alfredo Pasta with text

What You’ll Need for this Creamy Pumpkin Alfredo Sauce:

  • Butter. I prefer unsalted, but salted works too. You’ll be able to adjust the salt you add to taste.
  • Minced Garlic
  • Pumpkin Puree. Not Pumpkin Pie filling
  • Chicken or Vegetable Broth. This helps thin out the sauce without needing to add more cream. The sauce is still super creamy but slightly less rich.
  • Heavy Cream. Hello rich, creamy pasta
  • Grated Parmesan Cheese. 
  • Ground Nutmeg. Just a pinch of nutmeg adds a nice nuttiness to Alfredo sauce that helps compliment the cream and parmesan. It’s a double win in this pumpkin sauce because nutmeg pairs wonderfully with pumpkin.

Stir-in-pasta-creamy-pumpkin-alfredo

The first step of this Creamy Pumpkin Pasta is making the herbed walnuts to sprinkle on top. It’s an extra step that is so necessary. They add a little crunch and texture to compliment the creamy pasta. And the best part is they’re easy to make. First, start by toasting some chopped walnuts. Then toss with melted butter, a little brown sugar, chopped rosemary, and salt and pepper.

Center-creamy-pumpkin-pasta-alfredo

While you cook the pasta, you can make the easy pumpkin pasta sauce. I like to use a large, deep skillet or dutch oven so there is room to toss in the pasta. First, melt the butter and sauté the garlic just until fragrant. Then stir in the pumpkin and broth until smooth. Finally, stir in the cream, parmesan, nutmeg, and S&P. Simmer until smooth and thickens slightly. That’s it! Just toss in your cooked pasta.

Recipe inspired and adapted from Pinch of Yum’s Pumpkin Rigatoni.

Print Recipe
Creamy Pumpkin Pasta
Pumpkin + Alfredo Sauce + Pasta = Fall Dinner of your DREAMS! This creamy pumpkin pasta is surprisingly easy to make. Don't forget the toasted herb walnuts to sprinkle on top. Recipe at KathleensCravings.com
Creamy Pumpkin Pasta. Pumpkin + Alfredo Sauce + Pasta = Fall Dinner of your DREAMS! This pasta is surprisingly easy to make. Don't forget the toasted herb walnuts to sprinkle on top. Recipe at KathleensCravings.com #pumpkinpasta #pumpkinpastasauce #pumpkinalfredo #alfredopasta #pumpkinrecipes
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
Pumpkin Alfredo
  • 1 lb pasta farfalle, rigatoni, penne
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 cup pumpkin puree
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup grated fresh parmesan cheese
  • 1 teaspoon kosher salt adjust to taste
  • 1/8 teaspoons ground nutmeg
Herbed Walnuts
  • 1 cup walnuts finely chopped*
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoons butter melted
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt adjust to taste
  • ground black pepper to taste
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
Pumpkin Alfredo
  • 1 lb pasta farfalle, rigatoni, penne
  • 3 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 cup pumpkin puree
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup grated fresh parmesan cheese
  • 1 teaspoon kosher salt adjust to taste
  • 1/8 teaspoons ground nutmeg
Herbed Walnuts
  • 1 cup walnuts finely chopped*
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoons butter melted
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt adjust to taste
  • ground black pepper to taste
Creamy Pumpkin Pasta. Pumpkin + Alfredo Sauce + Pasta = Fall Dinner of your DREAMS! This pasta is surprisingly easy to make. Don't forget the toasted herb walnuts to sprinkle on top. Recipe at KathleensCravings.com #pumpkinpasta #pumpkinpastasauce #pumpkinalfredo #alfredopasta #pumpkinrecipes
Instructions
Herbed Walnuts
  1. Preheat oven to 375° F. Place chopped walnuts on a baking sheet in an even layer. Toast in the preheated oven for 7-10 minutes until lightly golden and fragrant. Be careful not to over toast. Remove from oven, toss with melted butter, rosemary, brown sugar, salt, and pepper. Place back in the oven for about a minute so everything gets nice and toasty, melty, and combined. Remove and set aside.
Pumpkin Pasta
  1. Cook the pasta according to package directions. Drain and set aside.
  2. While pasta is cooking, make the pumpkin Alfredo sauce. Heat a very large deep skillet or dutch oven on medium heat. Add the butter. Once melted add the garlic and sauté until fragrant. Just a minute or two. Be careful not to burn the garlic.
  3. Add the pumpkin puree and broth. Stir together and simmer until smooth.
  4. Stir in the cream, parmesan, and salt. Simmer for 2 to 4 minutes until smooth and coats the back of a spoon. Season with pepper. Taste and adjust salt and pepper if needed. Turn off heat.
  5. Toss the cooked pasta into the pumpkin sauce.
  6. Serve pasta in bowls with a good sprinkle of herbed walnuts on top.
  7. Enjoy!
Recipe Notes

Leftovers can be stored in an airtight container in the fridge for up to 5 days.

*To finely chop the walnuts you can either use a sharp knife or give a few pulses in the food processor.

Recipe inspired and adapted from Pinch of Yum's Pumpkin Rigatoni.

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