Go Back

Roasted Pumpkin Alfredo

Roasting pumpkin until caramelized creates a smoky, sweet base for a creamy sauce that transforms simple pasta into a comforting fall dish. The sauce combines roasted pumpkin, heavy cream, garlic, and Parmesan for a silky, rich texture with vibrant flavors. Tossed with al dente pasta and finished with fresh herbs, it offers a cozy, visually appealing meal perfect for autumn evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small sugar pumpkin preferably smaller and sweet
  • 400 g fettuccine or your favorite pasta
  • 1 cup heavy cream
  • 2 cloves garlic fresh, minced
  • ½ cup Parmesan cheese grated
  • 2 tablespoons butter
  • fresh herb sage or thyme for garnish
  • to taste salt and black pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot
  • Large skillet
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 200°C (400°F). Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 40 minutes until the flesh is soft and caramelized, filling your kitchen with a sweet, smoky aroma.
  2. While the pumpkin roasts, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Drain and set aside.
  3. Once the pumpkin is cool enough to handle, scoop out the flesh and transfer it to a blender. Add the heavy cream, minced garlic, a pinch of salt, and a dash of nutmeg if desired. Blend until the sauce is smooth and velvety.
  4. In a large skillet, melt the butter over medium heat. Once melted and fragrant, pour in the pumpkin sauce and warm gently, stirring occasionally.
  5. Add the grated Parmesan cheese to the sauce, stirring until it melts into a silky, cohesive mixture. Adjust seasoning with salt and black pepper to taste.
  6. Transfer the cooked pasta to the skillet with the sauce. Toss gently to coat all the noodles evenly, adding a splash of reserved pasta water if the sauce seems too thick.
  7. Finish by sprinkling freshly chopped sage or thyme over the pasta. Give everything a final gentle toss, and let the flavors meld for a minute or two.
  8. Serve immediately, garnished with extra herbs and a crack of black pepper. Enjoy the creamy, smoky richness of this seasonal pumpkin Alfredo.

Notes

For dairy-free, substitute coconut cream and skip the Parmesan. Roasting the pumpkin until caramelized enhances the smoky sweetness, so don’t rush this step. Adjust seasoning as needed to balance sweetness and savoriness.