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Creamy Pumpkin Alfredo Pasta

This dish combines roasted pumpkin with a rich, velvety Alfredo sauce to create a comforting, seasonal pasta. The pumpkin’s natural sweetness and smooth texture blend seamlessly with garlic, cream, and Parmesan, resulting in a luscious, thick sauce that coats al dente pasta beautifully. It’s a warm, inviting meal perfect for crisp fall evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Seasonal
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg sugar pumpkin or butternut squash cut into chunks
  • 2 tablespoons olive oil for roasting
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 2 tablespoons butter
  • 1 teaspoon fresh sage or herbs chopped, for garnish
  • Salt and pepper to taste
  • 400 g pasta (penne, fettuccine, or your favorite) cooked al dente

Equipment

  • Baking sheet
  • Large pot
  • Skillet or large frying pan
  • Wooden spoon or spatula
  • Blender or immersion blender (optional)

Method
 

  1. Preheat your oven to 200°C (400°F). Toss pumpkin chunks with olive oil and a pinch of salt, then spread them evenly on a baking sheet. Roast for 25-30 minutes until the pumpkin is deeply caramelized and tender when pierced with a fork.
  2. While the pumpkin roasts, bring a large pot of salted water to a boil. Cook your pasta until just al dente, about 8-10 minutes, then drain and set aside.
  3. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant and slightly golden.
  4. Add the roasted pumpkin to the skillet. Use a spatula or spoon to mash it slightly, breaking it into smaller pieces as it heats through, filling your kitchen with a sweet, roasted aroma.
  5. Pour in the heavy cream and stir everything together. Bring the mixture to a gentle simmer, then cook for 5-7 minutes, stirring occasionally, until the sauce thickens to a velvety consistency.
  6. Use an immersion blender to blend the sauce until smooth, or transfer it carefully to a blender and puree until silky. Return it to the skillet if needed.
  7. Add the grated Parmesan cheese to the sauce, stirring until melted and fully incorporated. Season with salt and pepper to taste, balancing the sweetness of the pumpkin.
  8. Combine the cooked pasta with the pumpkin Alfredo sauce, tossing gently to coat every strand or piece thoroughly. The sauce should cling nicely to the pasta, creating a creamy, beautiful dish.
  9. Plate the pasta and garnish with freshly chopped sage or herbs, adding a fragrant, bright touch to the rich dish. Drizzle a little olive oil if desired for extra shine and flavor.
  10. Serve the creamy pumpkin Alfredo hot, enjoying the comforting blend of sweet roasted pumpkin and savory cheese with every bite.

Notes

For a dairy-free version, substitute coconut cream for heavy cream and use a dairy-free cheese alternative. To add a bit of heat, sprinkle red pepper flakes on top before serving.