Every now and then a recipe just clicks. The flavors, the timing, the way the kitchen smells halfway through and everything about it says, “oh, this one’s a keeper.”
This pasta is exactly that!
It’s silky and rich without being heavy. It’s got that cozy, golden color that makes your whole table look like fall. And it’s weeknight-friendly in the best possible way (this dish comes together fast with little prep work!).
Why You’ll Love It
Pumpkin might sound unexpected in an Alfredo, but you trusted me with my (now viral) pumpkin chili, right?! Pumpkin does not make this pasta sweet, it makes it velvety. It gives the sauce this gorgeous texture that clings to every strand of pasta. Add in a little cream, a hit of Parmesan, and garlic doing its usual garlic magic, and suddenly you’ve got this beautiful, glowing pasta that tastes like something you’d get at a candlelit restaurant in October.
Bringing It All Together
I like to serve this with Maple Roasted Brussels Sprouts, which roast away while the pasta sauce comes together. They get caramelized and crisp, with just a hint of maple sweetness that ties everything on the plate together. It’s a quick little side that feels thoughtful, like you planned a whole fall dinner when really, you just threw things in the oven and whisked a sauce.
This dish is cozy, comforting, and a little unexpected. The kind of meal you make once and then think about for days.
PrintCreamy Pumpkin Alfredo with Maple Roasted Brussels Sprouts
- Yield: 5-6 1x
- Category: main dish
Ingredients
For the pasta:
1 lb fettuccine (or any long pasta)
2 Tbsp butter
2 cloves garlic, minced
1 cup canned pumpkin purée (not pumpkin pie filling!!)
1 cup heavy cream
1/4 cup creme fraiche
3/4 cup grated Parmesan cheese
2 tsp kosher salt
1/2 tsp freshly ground pepper
1/8 tsp (a pinch) of ground nutmeg
For the Crispy Sage (optional):
2 Tbsp olive oil
8–10 fresh sage leaves
For the Maple Brussels Sprouts:
1 1/2 lbs Brussels sprouts, trimmed & halved
2 Tbsp olive oil
2 Tbsp pure maple syrup
2 tsp kosher salt
1/4 cup dried cranberries
Drizzle of balsamic vinegar
Instructions
Note:
The Alfredo sauce comes together in about 10 minutes, so be sure to get the Brussels sprouts into the oven and the pasta in the boiling water before making the sauce!
For the Fettuccine:
Cook pasta according to package directions. Reserve ½ cup of pasta water, then drain.
Make the sauce:
In a large skillet, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.
Add pumpkin purée, heavy cream, creme fraiche, Parmesan, nutmeg, salt, and pepper. Simmer gently for 3-4 minutes until creamy.
If the sauce is too thick, you can add in a few tablespoons of the reserved pasta water. Store additional pasta water in a jar with an airtight lid. To reheat the pasta the next day, add the leftovers to a saute pan over medium-high heat. Pour in 1/4 cup of the reserved pasta water. The sauce will come back together like new!
Crispy Sage (optional):
In a small skillet, heat olive oil over medium-high heat. Add sage leaves and fry 30-60 seconds until crisp. Drain on paper towels.
Toss pasta in pumpkin Alfredo sauce.
Serve topped with crispy sage leaves, extra Parmesan, and freshly cracked pepper.
For the Brussels Sprouts:
Preheat oven to 425°F. Line a baking sheet with parchment.
Toss sprouts with olive oil, maple syrup, and salt.
Spread cut-side down and roast 35-40 minutes, flipping once halfway through, until browned and caramelized.
Remove from the oven and add to a serving bowl, then toss with dried cranberries and drizzle with balsamic vinegar.
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