Creamy Pumpkin Pasta: The Perfect Weeknight Dinner for Fall

It’s fall, y’all! What do you get when you cross this colorful season with one of the most beloved creamy pasta dishes? You get pumpkin pasta, of course! Pumpkin is most popular in desserts, but today we’ll be exploring the pumpkin’s savory side.

Can I Really Make Pumpkin Pasta on a Weeknight?

This pumpkin Alfredo recipe is so easy, you can make it in under 30 minutes, especially if you use store-bought pumpkin puree.

If you’ve got more time on your hands or if you’re having trouble finding the canned stuff, try making your own pumpkin puree. You can find a steamed pumpkin puree recipe on the Craftsy Blog, and I’ve included a recipe for roasted pumpkin puree below.

How to Make Roasted Pumpkin Puree


  • 1 medium baking pumpkin
  • Sea salt and pepper to taste
  • Olive oil

Step 1:

Preheat oven to 350 F. Cut off the top of the pumpkin near the stem, then cut the pumpkin in half. Scoop out the seeds and save them to roast later.

Step 2:

Cut each half in half again, so the pumpkin is cut into fourths. Place pumpkin pieces on a foil or parchment-lined cookie sheet, drizzle with olive oil and season with salt and pepper. Bake for 45 minutes or so, until it’s fork tender.

Step 3:

Let cool and remove skins. Place pumpkin flesh in a food processor and process until smooth.

Pumpkin Pasta Recipe

Makes 4-6 servings


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large or 2 small shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped finely
  • 1½ cups heavy cream
  • 1 cup pumpkin puree (homemade or store-bought)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup Parmesan
  • ½ cup shredded mozzarella
  • 1 pound fettuccine or linguine noodles

Step 1:

In a large pot, boil salted water with a tablespoon of oil for cooking the pasta. Don’t add the pasta until Step 4, so the sauce and pasta finish at about the same time.

Step 2:

In a medium saucepan, melt butter and olive oil over medium heat. Add shallots and saute until soft, about 1.5 minutes. Add garlic and sage and saute until garlic is fragrant; about 30 seconds.

Step 3:

Add heavy cream, pumpkin puree, salt and pepper. Whisk to combine and let it simmer — watch it carefully because the heavy cream can cause a boil-over!

Step 4:

Once the sauce starts to simmer, reduce the heat to medium-low. Add the Parmesan cheese and let it simmer for 10 minutes, enough time for the Parmesan to break down, whisking frequently. Then, add mozzarella and whisk until melted and creamy.

Step 5:

Drain pasta once it’s al dente (follow the package instructions for the exact cook time), return to the pot and pour the sauce over. Toss and serve immediately!