Pumpkin Alfredo Pasta Skillet (Print Version)

Silky pumpkin Alfredo blends with pasta and Parmesan, offering a warming skillet meal ideal for autumn evenings.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or penne pasta

→ Alfredo sauce

02 - 2 tablespoons unsalted butter
03 - 3 cloves garlic, minced
04 - 1 cup canned pumpkin puree (not pumpkin pie filling)
05 - 1 cup heavy cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Additional grated Parmesan cheese

# Steps to Follow:

01 - Boil the pasta in a large pot of salted water, following package directions, until al dente. Reserve 1/2 cup of the cooking water, then drain.
02 - In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1 minute until aromatic but not browned.
03 - Add pumpkin puree to the skillet and cook for 2 minutes, stirring frequently to combine.
04 - Pour in heavy cream, salt, pepper, and nutmeg. Stir thoroughly and simmer for 2–3 minutes until the mixture slightly thickens.
05 - Stir in Parmesan cheese and mix until fully melted and smooth.
06 - Transfer drained pasta to the skillet, tossing to fully coat. Gradually add reserved cooking water as needed to reach desired sauce consistency.
07 - Taste and adjust seasoning. Serve immediately topped with chopped parsley and extra Parmesan cheese.

# Additional Tips::

01 -
  • Uses everyday pantry ingredients you can find year-round
  • Ready in just half an hour so perfect for busy weeknights
  • Velvety smooth sauce that feels indulgent yet sneaks in extra veggies
  • Family-friendly and easy to adapt for gluten-free needs
02 -
  • High in vitamin A thanks to the pumpkin
  • Easy to make meatless or gluten free
  • Sauce thickens as it cools so serve right away
  • The nutmeg really makes the dish sing I always reach for my good microplane just for this step It reminds me of making Sunday pasta with my grandmother who never skipped a dash of nutmeg in her creamy sauces
03 -
  • Start your sauce while the pasta cooks to keep everything moving quickly
  • Never rinse your pasta after draining as the starch helps the sauce stick
  • Freshly grated cheese melts better and gives creamier results than pre-shredded

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