I first tasted this Pumpkin Alfredo Sauce at a restaurant in San Francisco. It was on their monthly specials, and it was so delicious. They served it with five cheese ravioli and woah, what a treat it was. I am telling you guys, once you try this recipe, there is no going back! Make it for your friends and family, and see their faces light up!
What is Pumpkin Alfredo Sauce?
Alfredo sauce is a simple white cream sauce. It is seasoned with herbs and spices, and makes for a delicious pasta sauce. This sauce is cooked with butter and flour, heavy cream, milk, spices like oregano, red chili flakes, and garlic powder. You can add any cooked pasta you like to this sauce. Pumpkin Alfredo sauce is a beautiful creamy sauce, cooked in brown butter, flour, and pumpkin puree. I like to use the canned pumpkin puree for this recipe. While you can add dried herbs, I like to use fresh herbs like sage and rosemary for this recipe. This is a semi-homemade recipe and gets you a restaurant-style pasta dish ready in just under 30 minutes. I like to use spices and herbs in this recipe: dried oregano, black pepper powder, ground cinnamon, salt, and garlic powder. These spices enhance the taste of the sauce and make it so scrumptious, that you just can’t have enough of it!
Why You’ll Love This Recipe
It is creamy, rich and luscious Semi-homemade, easy and quick to make Impress your friends and family with the restaurant style delicious pasta recipe This recipe is versatile, you can use any kind of pasta you like, and serve with side of protein and veggies. It is one of the most delicious pumpkin recipes you’ll make!
Ingredients to Make This Pumpkin Alfredo Sauce
Butter - What is alfredo sauce without butter, so yes we will be using butter in this recipe. While frying the sage for recipe, the butter will start to cook and brown, which has the perfect nutty taste that it adds to this sauce! Sage - Run to your grocery store and get some sage and always have it in your refrigerator to cook it with pumpkin. Sage beautifully pairs with pumpkin, and adds a beautiful lemony and earthy flavor to the recipe. Flour - I use all-purpose flour to make the roux for the sauce for this recipe. This will help the sauce thicken and adds nuttiness in the recipe. Heavy Cream and Milk - You can either use all heavy cream, or use heavy milk and milk. I like to use heavy cream and milk, to balance not only the indulgence, but also the creaminess of the sauce. If you have half and half, that works perfectly for this recipe too. Rosemary - We will finely chop the leaves of one or two sprigs of fresh rosemary and add them to the recipe. Spices and Dried Herbs - I like to add dried oregano, ground cinnamon, freshly grated nutmeg, garlic powder, black pepper powder, and salt to this recipe. You can add a little bit of turmeric if you like a bright yellow color on this pasta sauce. Pasta - I am using five cheese ravioli for this recipe, but you can use any other pasta of your choice. I like to use Rigatoni, or Fettucini for this recipe, and if you want to use another variety of stuffed pasta you can use tortellini in this recipe.
Step-By-Step Recipe
- Add 6 tablespoons butter to 12-inch frying pan.
- Let it melt, and then add sage leaves. Let them fry until them crisp up. Use a a pair of tongs to take the crispy sage leaves out on a separate plate. (We will reserve half of the crispy sage leaves. We will finely chop the rest half and add them with finely chopped rosemary in the pasta sauce.)
- You will notice the butter has browned beautifully. To this add flour, and using a whisk, mix it with butter until no lumps. Cook it for a minute, so the flour is toasted with the butter and cooked.
- Add heavy cream and milk to the prepared roux, and whisk until there are no lumps.
- To this add canned pumpkin puree. Please make sure it is 100% pumpkin puree, and not pumpkin pie filling, before buying the pumpkin puree.
- Along with pumpkin puree we will also add finely chopped fresh rosemary leaves, finely chopped sage, ground cinnamon, freshly grated nutmeg, black pepper powder, dried oregano, garlic powder, and salt.
- Add freshly grated parmesan cheese. I insist on adding freshly grated parm from the block of parm, as it will melt in the sauce beautifully.
- Cook your favorite pasta, as per the package instructions. Strain and add it to the prepared sauce.
- Serve the pasta in a pasta bowl, and garnish it with fried sage leaves, and freshly grated parmesan.
Serving Suggestions and Storage Instructions
I like to serve this Pumpkin Alfredo Sauce pasta with a side of grilled tofu or paneer, and a side of salad to make a full meal. I like to also make this pasta recipe for lunch and enjoy it just as is without any sides. You can serve this pasta with some crispy sage leaves and freshly grated parmesan on top. I also like to serve this pasta with my Chili Cheese Toast. You can store this pasta sauce in the refrigerator for up to 3 days. Add a little bit of water and reheat it in a frying pan. You can also freeze this pasta sauce and thaw it overnight in your refrigerator. Heat up in a frying pan, and add water to adjust the consistency if required.
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