Experience the cozy flavours of fall with this Creamy Pumpkin Alfredo. This comforting pasta dish combines the richness of heavy cream (or cashew cream for a vegan twist) with the earthy notes of pumpkin puree. A touch of nutmeg adds warmth to the creamy sauce, which coats perfectly cooked rigatoni. Elevate the dish with an optional Brown Butter Sage Breadcrumb Topping, bringing a delightful crunch and herbaceous aroma. Whether you’re savouring the autumn season or simply craving a comforting meal, this recipe serves up a taste of fall.
- Creamy Pumpkin Alfredo
- Pumpkin Alfredo Pasta
- Vegan Pumpkin Alfredo
- Pumpkin Pasta Recipe
- Fall Pasta Dish
- Pumpkin Puree Recipe
- Pasta with Pumpkin Sauce
- Pumpkin Alfredo Sauce
- Vegan Pasta Dish
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- Brown Butter Sage Topping
- Vegan Parmesan Cheese
- Pumpkin Cream Sauce
- Comfort Food Recipe
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- Creamy Pasta Dish
- Savory Pumpkin Recipe
- Autumn-inspired Pasta
- Pasta with Garlic and Sage
- Family-friendly Dinner
- Delicious Pasta Recipe
- Quick and Tasty Dinner
- Pasta with Pumpkin Cream
- Nutmeg Seasoning
- Pumpkin Flavor Pasta
- Creamy Pasta Delight
- Pasta with Parmesan
- Pasta with Breadcrumb Topping
- Fall-inspired Dinner
- Creamy Vegan Sauce
- Pumpkin Spice Pasta
- Italian Pasta Recipe
- Pasta with Fresh Herbs
- Homemade Pasta Topping
- healthy dinner
- 30 minute dinner
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MY INSPIRATION BEHIND THIS RECIPE
To be honest with you, I have never tried pumpkin Alfredo before making this recipe! I am a huge pumpkin lover so I was excited to try pumpkin in a savoury dish. I have always loved pumpkin desserts so I had a good feeling I would love this Creamy Pumpkin Alfredo, and I did!! I think the pasta dish is awesome on its own but the brown butter sage breadcrumb topping takes it to another level. The breadcrumb topping adds a crunch, and deep buttery flavour. Let’s just say I will be making this Creamy Pumpkin Alfredo again! 🎃
WHY YOU'LL LOVE THIS CREAMY PUMPKIN ALFREDO
- Creaminess: One reason to love this recipe is the luxurious creaminess of the pumpkin Alfredo sauce. The combination of canned pumpkin puree, heavy cream (or cashew cream for a vegan option), and Parmesan cheese (or vegan Parmesan cheese) creates a velvety and rich sauce that coats every strand of rigatoni pasta.
- Warm Autumn Flavours: Transitioning to fall or simply craving the cozy flavours of the season? This recipe’s infusion of pumpkin and nutmeg adds a warm and comforting touch to the traditional Alfredo, making it an ideal choice for chilly evenings or holiday gatherings.
- Customizable for Dietary Preferences: Whether you follow a traditional diet or have dietary restrictions, this recipe caters to various preferences. It offers options like vegan butter, cashew cream, plant milk, and vegan Parmesan cheese, ensuring that everyone can enjoy a delectable bowl of creamy pumpkin Alfredo.
- Brown Butter Sage Breadcrumb Topping: For those who appreciate a delightful contrast in textures, the optional brown butter sage breadcrumb topping is a game-changer. The crispy breadcrumbs, aromatic sage, and nutty browned butter combine to provide a satisfying crunch and earthy flavour, elevating the dish to a whole new level of deliciousness.
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INGREDIENTS NEEDED
- Rigatoni Pasta: The main carbohydrate source and vehicle for the creamy pumpkin Alfredo sauce, providing a hearty and satisfying base for the dish.
- Canned Pumpkin Puree: The star ingredient, lending a rich, autumnal flavour and creamy consistency to the Alfredo sauce, adding depth and seasonal appeal.
- Minced Garlic: Infuses the sauce with aromatic and savory notes, enhancing the overall flavor profile of the creamy pumpkin Alfredo.
- Olive Oil: Used for sautéing the garlic, adding a subtle fruity and earthy undertone to the dish while preventing sticking and promoting even cooking.
- Butter (or Vegan Butter): Contributes to the sauce’s richness and creaminess, while vegan butter provides a dairy-free alternative for a vegan version of the recipe.
- Heavy Cream (or Cashew Cream for Vegan Option): Forms the creamy base of the sauce, imparting a luscious and velvety texture to the dish, with cashew cream serving as a vegan alternative.
- Milk (or Plant Milk for Vegan Option): Thins the sauce to the desired consistency and adds a touch of creaminess, with plant milk accommodating those following a vegan diet.
- Parmesan Cheese (or Vegan Parmesan Cheese): Offers a salty and umami depth to the sauce, enhancing its overall flavour and creaminess, with a vegan option for dairy-free preferences.
- Ground Nutmeg: Adds warmth and a hint of spice, complementing the pumpkin and creating a harmonious blend of sweet and savoury flavours.
- Butter (or Vegan Butter) for Brown Butter Sage Breadcrumb Topping: Forms the base of the topping, infusing it with nutty and rich flavours, with a vegan option available.
- Breadcrumbs: Provide a crispy and crunchy texture contrast to the creamy pasta, while also absorbing the browned butter and sage for a flavourful topping.
- Fresh Sage: Imparts a fragrant, earthy aroma and a burst of herbal flavour to the breadcrumb topping.
- Fresh Parsley: Adds a fresh and vibrant herbal note to the topping, enhancing its visual appeal and flavour.
- Parmesan Cheese (or Vegan Parmesan Cheese) for Topping: Contributes to the savoury and cheesy profile of the breadcrumb topping, with a vegan option for those avoiding dairy.
- Pinch of Salt and Pepper: Elevates the seasoning of the breadcrumb topping, ensuring a balanced and flavourful finish to the dish.
HOW TO MAKE CREAMY PUMPKIN ALFREDO
Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.
In a large skillet or pan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
Stir in the canned pumpkin puree, heavy cream (or cashew cream), and milk of choice. Mix until well combined.
Add the Parmesan cheese (or vegan Parmesan cheese), salt, and ground nutmeg to the sauce. Continue to cook and stir for another 2-3 minutes until the sauce thickens slightly.
Add the cooked rigatoni pasta to the sauce. If the sauce is too thick, you can gradually add some of the reserved pasta water to reach your desired consistency. Stir everything together until the pasta is well coated with the creamy pumpkin Alfredo sauce.
Brown Butter Sage Breadcrumb Topping:
In a separate pan, melt the butter (or vegan butter) over medium heat. Allow it to cook until it turns a light golden brown colour, stirring occasionally to prevent burning. This should take about 3-4 minutes.
Add the breadcrumbs to the browned butter and stir to coat them evenly. Continue to cook, stirring occasionally, for about 2-3 minutes until the breadcrumbs become toasted and crispy.
Remove the pan from heat and stir in the chopped fresh sage, fresh parsley, Parmesan cheese (or vegan Parmesan cheese), and a pinch of salt and pepper.
Spoon the creamy pumpkin Alfredo onto plates, and optionally, top each serving with a generous sprinkle of the brown butter sage breadcrumb topping for added flavour and texture. Enjoy! 🙂
VIC'S QUICK TIPS FOR CREAMY PUMPKIN ALFREDO
- Cook Pasta Al Dente: When cooking the rigatoni pasta, aim for al dente texture as it will continue to cook briefly when combined with the sauce. Be sure to reserve some pasta water before draining, as it can help adjust the sauce’s consistency later.
- Balancing Creaminess: Adjust the creaminess of the pumpkin Alfredo sauce by gradually adding the reserved pasta water if needed. This allows you to achieve your desired thickness without diluting the flavor.
- Enhance Flavor with Brown Butter Sage Topping: For an extra layer of flavor and crunch, consider preparing the optional brown butter sage breadcrumb topping. The brown butter should have a light golden color before adding breadcrumbs for the best flavor.
- Mindful Seasoning: While seasoning the sauce, start with the recommended amount of salt and nutmeg but taste and adjust as needed. Remember that Parmesan cheese (or vegan Parmesan) can also contribute saltiness.
SERVING SUGGESTIONS & STORING
- Garnish Artistically: When serving, consider adding a few extra fresh sage leaves or parsley sprigs for a visually appealing presentation.
- Individual Servings: Portion the creamy pumpkin Alfredo into individual plates or bowls and then add the brown butter sage breadcrumb topping to each serving. This ensures everyone gets the perfect amount of topping.
- Pair with a Salad: Complement the richness of the dish with a light salad on the side, such as a mixed greens salad with a vinaigrette dressing, to add freshness and balance to the meal.
- Refrigeration: To store leftovers, place them in an airtight container and refrigerate. Consume within 2-3 days for the best quality.
- Reheating: When reheating, add a splash of milk or cream to the sauce to restore its creamy consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally to ensure even heating.
- Topping Separately: If you anticipate having leftovers, store the brown butter sage breadcrumb topping separately in an airtight container at room temperature to maintain its crispiness. Sprinkle it on each reheated portion just before serving to preserve its texture.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan Butter: Replace the regular butter with vegan butter in both the Alfredo sauce and the brown butter sage breadcrumb topping.
- Cashew Cream: Substitute the heavy cream in the Alfredo sauce with cashew cream for a dairy-free, vegan alternative.
- Plant Milk: Use your favorite plant-based milk (such as almond, soy, or oat milk) instead of dairy milk in the Alfredo sauce.
- Vegan Parmesan Cheese: Opt for vegan Parmesan cheese to replace the traditional Parmesan cheese in both the Alfredo sauce and the breadcrumb topping.
- Gluten-Free Pasta: Choose gluten-free rigatoni pasta or any other gluten-free pasta of your choice to make the dish entirely gluten-free.
- Reduced-Fat Version: For a lighter version, you can use low-fat milk and reduce the amount of butter or vegan butter used.
- Herb Substitutions: Experiment with different herbs in the breadcrumb topping, such as thyme or rosemary, to add unique flavours.
- Dried Herbs: If fresh herbs are not available, you can use dried herbs, but use them sparingly as dried herbs are more concentrated in flavor.
RECIPE FAQ
Yes, you can use fresh pumpkin puree if you prefer. Simply roast and puree the pumpkin until smooth. Make sure it’s a similar consistency to canned pumpkin puree.
You can use half-and-half or whole milk for a slightly lighter sauce while maintaining creaminess. For a dairy-free option, cashew cream or a plant-based milk works well.
Yes, you can use gluten-free rigatoni pasta and gluten-free breadcrumbs to make this dish entirely gluten-free. Be sure to check the labels to ensure they are certified gluten-free.
Yes, you can prepare the topping ahead of time and store it in an airtight container at room temperature. However, it’s best to sprinkle it on each serving just before serving to maintain its crispiness.
If you don’t have fresh sage, you can use dried sage as a substitute, but use it sparingly as dried herbs are more concentrated in flavour. Alternatively, you can experiment with other fresh herbs like thyme or rosemary for a different flavor profile.
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Ingredients:
- 12 oz Rigatoni
- 1 Cup Pumpkin Puree
- 3 Cloves Garlic, minced
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter (or Vegan Butter)
- ½ Cup Heavy Cream (or Cashew Cream)
- ½ Cup Milk of Choice
- ½ Cup Parmsean Cheese (or Vegan Parmesan Cheese), grated
- ¼ Teaspoon Ground Nutmeg
- Salt, to taste
Brown Butter Sage Breadcrumb Topping
- 2 Tablespoons Butter (or Vegan Butter)
- ½ Cup Breadcrumbs
- 2 Tablespoons Parmesan Cheese (or Vgean Parmsean Cheese), grated
- 2 Tablespoons Fresh Parsely, chopped
- 2 Tablespoons Fresh Sage, chopped
- Salt & Pepper, to taste
Instructions:
- Cook the rigatoni pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and set it aside.12 oz Rigatoni
- In a large skillet or pan, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.2 Tablespoons Olive Oil, 2 Tablespoons Butter (or Vegan Butter), 3 Cloves Garlic,
- Stir in the canned pumpkin puree, heavy cream (or cashew cream), and milk of choice. Mix until well combined.1 Cup Pumpkin Puree, ½ Cup Heavy Cream (or Cashew Cream), ½ Cup Milk of Choice
- Add the Parmesan cheese (or vegan Parmesan cheese), salt, and ground nutmeg to the sauce. Continue to cook and stir for another 2-3 minutes until the sauce thickens slightly.½ Cup Parmsean Cheese (or Vegan Parmesan Cheese),, ¼ Teaspoon Ground Nutmeg, Salt,
- Add the cooked rigatoni pasta to the sauce. If the sauce is too thick, you can gradually add some of the reserved pasta water to reach your desired consistency. Stir everything together until the pasta is well coated with the creamy pumpkin Alfredo sauce.
Brown Butter Sage Breadcrumb Topping
- In a separate pan, melt the butter (or vegan butter) over medium heat. Allow it to cook until it turns a light golden brown colour, stirring occasionally to prevent burning. This should take about 3-4 minutes.2 Tablespoons Butter (or Vegan Butter)
- Add the breadcrumbs to the browned butter and stir to coat them evenly. Continue to cook, stirring occasionally, for about 2-3 minutes until the breadcrumbs become toasted and crispy.½ Cup Breadcrumbs
- Remove the pan from heat and stir in the chopped fresh sage, fresh parsley, Parmesan cheese (or vegan Parmesan cheese), and a pinch of salt and pepper.2 Tablespoons Parmesan Cheese (or Vgean Parmsean Cheese),, 2 Tablespoons Fresh Parsely,, 2 Tablespoons Fresh Sage,, Salt & Pepper,
- Spoon the creamy pumpkin Alfredo onto plates, and optionally, top each serving with a generous sprinkle of the brown butter sage breadcrumb topping for added flavour and texture. Enjoy! 🙂
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