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The taste of fall meets your favorite creamy pasta in this Pumpkin Alfredo recipe. Just needing a small handful of ingredients, this cozy pasta recipe comes together quickly, and the drizzle of hot honey complements the pumpkin while adding a kick of heat.
If you, too, are a pumpkin spice fall girly like me, you are ready to embrace the pumpkin season immediately, come August. I get almost giddy when I stroll into grocery stores and see their cheerful fall displays packed with baking spices and pumpkin puree! It really inspires me to whip up something deliciously festive for the season.
Since I am known for my cozy fall recipes and pasta dishes (especially my Blackened Cajun Chicken Alfredo and One-Pan Sun-Dried Tomato Pasta), I just had to find a way to incorporate pumpkin into a creamy, decadent pasta and make it perfect for the cozy autumn season.
Why You’ll Love Pumpkin Alfredo
- The pumpkin in this alfredo sauce recipe adds creaminess and substitutes the need for heavy cream. So, although this is still a creamy, buttery pasta, it is not nearly as heavy as a traditional alfredo sauce.
- With the addition of hot honey, this pumpkin alfredo is savory with a kick of sweet and spicy.
- It takes 15 minutes to cook and just 5 minutes to prep. Seriously, does it get easier than that for a homemade meal?
- You can add your favorite protein if you wish. Some grilled chicken would be perfect.
- Just a few ingredients are needed, and you may just have most of them in your kitchen.
Key Ingredients
Pumpkin puree – be sure not to buy pumpkin pie filling because that would not work here.
Pasta – I chose classic fettuccine noodles, but you can use pappardelle, linguine, or even short pastas, such as pumpkin-shaped pasta.
Butter + Garlic – a staple for alfredo sauce.
Half and Half – instead of heavy cream we can get away with half and half (or even milk if you want to cut back even more). The pumpkin adds creaminess without extra fat.
Parmesan – freshly grated is always my recommendation.
Hot Honey – the only brand I recommend is Mike’s Hot Honey. I still haven’t found any that compare.
How to Make Pumpkin Alfredo
Use a large pot to cook the fettuccini according to the package instructions while you prepare the alfredo sauce. Be sure to salt your water and reserve a 1/2 cup of pasta water before draining.
In a large pan over medium-low heat, melt the butter. Add in the minced garlic and stir until fragrant, about 1 minute.
Pour in the half-and-half, pumpkin puree, and salt and pepper. Stir to incorporate, and slowly bring it to a simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and whisk until smooth, allowing the cheese to melt. Taste and adjust salt if needed.
Toss the pasta in the sauce until it’s well coated, adding pasta water a splash at a time as needed. Plate each portion with a drizzle of hot honey (and optionally, red pepper flakes).
Storage and Reheating
Storage: Store the leftovers in an airtight container in the fridge for 3-4 days. I don’t recommend freezing this recipe.
Reheat: To reheat, add a splash of broth or milk into your bowl of pasta before microwaving. This rehydrates the pasta that absorbed a lot of the sauce as it cooled.
Looking for More Easy Pasta Recipes?
Slow Cooker Mac and Cheese
One-Pan Marry Me Chicken Orzo
Garlic Butter Steak Bites with Parmesan Alfredo
One-Pan Creamy Tuscan Pasta
Cheesy Broccoli Chicken Pasta Bake
Did you love this Pumpkin Alfredo with Hot Honey Recipe? Be sure to comment below with any questions or feedback.
Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Pumpkin Alfredo with Hot Honey
Ingredients
- 12 ounces fettuccine* + 1/2 cup reserved pasta water
- 3 tablespoons butter
- 5 garlic cloves minced
- 15 oz. can pumpkin puree not pie filling
- 2.5 cups half-and-half
- 2/3 cup parmesan fresh grated
- hot honey and red pepper flakes for drizzling
Instructions
- Use a large pot to cook the fettuccini according to the package instructions while you prepare the alfredo sauce. Be sure to salt your water and reserve a 1/2 cup of pasta water before draining.
- In a large pan over medium-low heat, melt the butter. Add in the minced garlic and stir until fragrant, about 1 minute.
- Pour in the half-and-half, pumpkin puree, and salt and pepper. Stir to incorporate, and slowly bring it to a simmer until it starts to thicken, about 5 minutes. Add the Parmesan cheese and whisk until smooth, allowing the cheese to melt. Taste and adjust salt if needed.
- Toss the pasta in the sauce until it’s well coated, adding pasta water a splash at a time as needed. Plate each portion with a drizzle of hot honey (and optionally, red pepper flakes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
