What is the best pasta shape for pumpkin alfredo sauce?

Pappardelle or fettuccine are excellent choices because their wide, flat surfaces hold the creamy sauce well. This recipe specifically calls for 8 oz of Pappardelle pasta, but fettuccine or egg noodles are also good substitutes. The key is to use a noodle that can catch and carry the rich, pumpkin-flavored sauce.

Can I use ground sage instead of fresh sage in this recipe?

Yes, you can substitute 1/2 teaspoon of ground sage for the 4-5 fresh sage leaves called for in the recipe. If using fresh sage, add the leaves early to the sauce to infuse their flavor, then remove them before serving. Ground sage is a convenient and flavorful alternative that blends directly into the sauce.

How do I make pumpkin alfredo sauce from scratch?

In a 4 quart pot over medium heat, combine 1 cup heavy cream, 1 cup whole milk, 2 tbsp salted butter, 3/4 cup grated Parmesan cheese, and seasonings like garlic powder, sage, and nutmeg. Stir for a few minutes until thickened, then remove any fresh sage leaves. Stir in 8 oz of canned pumpkin and cook for a few more minutes until it is heated through.

How long does pumpkin alfredo pasta last in the fridge?

Leftover pumpkin alfredo pasta can be stored in an airtight container in the refrigerator for up to three days. The sauce will thicken as it cools. To reheat, add a splash of milk or broth and warm gently on the stovetop or in the microwave, stirring frequently to prevent scorching.

Pumpkin Alfredo Pasta With Sage Recipe For A Cozy Fall Dinner

Ingredients

Scale

Ingredients
8 oz Pappardelle pasta (or fettuccine)
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
1 tbsp minced garlic (or 1/2 tsp garlic powder)
1/4 tsp ground nutmeg
slat and pepper to taste

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Instructions

Pumpkin Alfredo Sauce
1-First, cook pasta according to package directions: First, cook pasta according to package directions with salted water. While noodles are cooking, begin to make Pumpkin Alfredo Sauce.
2-Meanwhile, in a 4 quart pot, add: Meanwhile, in a 4 quart pot, add whipping cream, milk, butter, grated Parmesan cheese, salt, pepper, garlic powder, sage and nutmeg. Stir on medium heat for a few minutes until thickened.
3-Next,, remove fresh sage leaves: Next,, remove fresh sage leaves. Add canned pumpkin and continue to stir a few minutes on medium heat until the pumpkin has heated through.
4-Then, add drained pasta to the pot: Then, add drained pasta to the pot with sauce and combine. Add additional salt, if needed.

Last Step:

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Prep Time: 5 min
Cook Time: 10 min
Method: stovetop

Nutrition

Calories: 609cal
Sugar: 8g
Sodium: 427mg
Fat: 37g
Saturated Fat: 22g
Carbohydrates: 53g
Fiber: 4g
Protein: 18g
Cholesterol: 154mg