Get ready to have your mind blown by fall flavors in pasta form! Creamy Pumpkin Fettuccine is like autumn decided to become a dinner dish, and honestly, it’s the best decision fall ever made. We’re talking silky fettuccine noodles coated in the most velvety, dreamy pumpkin cream sauce that’s savory, slightly sweet, and loaded with warm spices. It’s got sage, garlic, parmesan, and just enough pumpkin to make it special without tasting like you’re eating a PSL for dinner. This is the kind of pasta that makes people lean back in their chairs, close their eyes, and wonder why they’ve been sleeping on pumpkin in savory dishes all these years.
Why You’ll Love This Recipe
Tastes gourmet but comes together in like 30 minutes.
Uses canned pumpkin so it’s easy to make year-round (but especially perfect for fall).
Creamy and indulgent but sneaks in vegetables like a boss.
Vegetarian and easily adaptable for different diets.
One pot for the sauce = minimal cleanup.
Makes enough for leftovers that somehow taste even better the next day.
The Good Stuff You’ll Need
For the Pasta:
1 lb fettuccine (fresh or dried)
Salt for pasta water
2 tbsp olive oil
For the Pumpkin Cream Sauce:
3 tbsp butter
4 cloves garlic, minced
1 small shallot, finely diced
1 cup canned pumpkin purée (NOT pumpkin pie filling!)
1 1/2 cups heavy cream 1/2 cup whole milk
1 cup vegetable or chicken broth
1 cup freshly grated parmesan cheese
1 tsp fresh sage, chopped (or 1/2 tsp dried)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cayenne pepper (optional but adds nice warmth)
Salt and pepper to taste
For Topping:
Extra parmesan cheese, grated
Fresh sage leaves (fried in butter if you’re feeling fancy)
Toasted pumpkin seeds (pepitas)
Crispy pancetta or bacon bits (optional)
Red pepper flakes
Cracked black pepper
Optional Add-ins:
Sautéed mushrooms
Baby spinach or kale
Grilled chicken or Italian sausage
Caramelized onions
Let’s Get Saucy
Step 1: Pasta Prep
Bring a large pot of salted water to a boil (it should taste like the sea).
Cook fettuccine according to package directions until al dente.
Reserve 1 cup of pasta water before draining (this is liquid gold).
Toss drained pasta with olive oil to prevent sticking.
Step 2: Start That Sauce
While pasta cooks, melt butter in a large, deep skillet or sauté pan over medium heat.
Add minced garlic and shallot. Sauté until fragrant and soft, about 2-3 minutes.
Don’t let the garlic brown or it’ll get bitter!
Step 3: Pumpkin Magic Time
Add pumpkin purée to the pan and stir to combine with the garlic mixture.
Cook for 2-3 minutes to deepen the flavor and cook out the raw taste.
Step 4: Make It Creamy
Pour in heavy cream, milk, and broth. Stir until smooth.
Add sage, nutmeg, cinnamon, and cayenne if using.
Let it simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Season with salt and pepper to taste.
Step 5: Cheese Please
Remove from heat and stir in parmesan cheese until melted and silky.
Taste and adjust seasoning. It should be savory with warm spice notes.
If sauce is too thick, thin with reserved pasta water.
Step 6: Marry the Pasta and Sauce
Add cooked fettuccine to the sauce and toss gently to coat every strand.
If needed, add more pasta water to reach your desired consistency.
The sauce should cling to the noodles like a creamy hug.
Step 7: Serve Like Fall Royalty
Twirl pasta onto plates or into shallow bowls.
Top with extra parmesan, fried sage leaves, and toasted pumpkin seeds.
Add crispy pancetta if you went that route.
Finish with cracked black pepper and maybe a tiny pinch of red pepper flakes.
Watch people’s faces light up after the first bite.
Serving Suggestions
Serve with crusty garlic bread for soaking up every drop of sauce.
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
Pair with a crisp white wine like Pinot Grigio or Chardonnay.
Switch It Up
Protein Power: Add grilled chicken, Italian sausage, or shrimp.
Veggie Loaded: Toss in sautéed mushrooms and wilted spinach.
Butternut Squash Version: Use roasted butternut squash purée instead of pumpkin.
Lighter Version: Use half-and-half instead of heavy cream.
Brown Butter Upgrade: Brown the butter before adding garlic for extra nuttiness.
Herby Variation: Add fresh thyme or rosemary along with the sage.
Vegan Style: Use coconut cream and nutritional yeast instead of dairy.
Make-Ahead Tips
The sauce can be made up to 3 days ahead. Store covered in the fridge.
Reheat gently with a splash of milk or cream to thin it out.
Cook pasta fresh when ready to serve for best texture.
Leftovers keep for 3-4 days and reheat beautifully with a splash of milk.
Questions People Actually Ask
Q: Can I use fresh pumpkin instead of canned? A: Absolutely! Just roast, purée, and use the same amount. Make sure it’s smooth.
Q: What if my sauce is too thick? A: Add reserved pasta water or more milk/cream, a little at a time, until it’s perfect.
Q: Can I make this ahead for a dinner party? A: Make the sauce ahead and cook pasta fresh. Toss together just before serving.
Q: What if I don’t have sage? A: Try fresh thyme or rosemary. Or skip it — the dish is still delicious.
Q: Can I use different pasta shapes? A: Sure! Pappardelle, rigatoni, or penne all work great with this sauce.
Q: Is this freezer-friendly? A: The sauce freezes okay (up to 2 months), but cream sauces can separate when thawed. Whisk vigorously when reheating.
Q: How do I make fried sage leaves? A: Heat butter in a small pan, add sage leaves, fry for 30 seconds until crispy. Drain on paper towels.
Print
Creamy Pumpkin Fettuccine
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Get ready to have your mind blown by fall flavors in pasta form! Creamy Pumpkin Fettuccine is like autumn decided to become a dinner dish, and honestly, it’s the best decision fall ever made. We’re talking silky fettuccine noodles coated in the most velvety, dreamy pumpkin cream sauce that’s savory, slightly sweet, and loaded with warm spices. It’s got sage, garlic, parmesan, and just enough pumpkin to make it special without tasting like you’re eating a PSL for dinner. This is the kind of pasta that makes people lean back in their chairs, close their eyes, and wonder why they’ve been sleeping on pumpkin in savory dishes all these years.
Ingredients
For the Pasta:
1 lb fettuccine (fresh or dried)
Salt for pasta water
2 tbsp olive oil
For the Pumpkin Cream Sauce:
3 tbsp butter
4 cloves garlic, minced
1 small shallot, finely diced
1 cup canned pumpkin purée (NOT pumpkin pie filling!)
1 1/2 cups heavy cream 1/2 cup whole milk
1 cup vegetable or chicken broth
1 cup freshly grated parmesan cheese
1 tsp fresh sage, chopped (or 1/2 tsp dried)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cayenne pepper (optional but adds nice warmth)
Salt and pepper to taste
For Topping:
Extra parmesan cheese, grated
Fresh sage leaves (fried in butter if you’re feeling fancy)
Toasted pumpkin seeds (pepitas)
Crispy pancetta or bacon bits (optional)
Red pepper flakes
Cracked black pepper
Optional Add-ins:
Sautéed mushrooms
Baby spinach or kale
Grilled chicken or Italian sausage
Caramelized onions
Instructions
Bring a large pot of salted water to a boil (it should taste like the sea).
Cook fettuccine according to package directions until al dente.
Reserve 1 cup of pasta water before draining (this is liquid gold).
Toss drained pasta with olive oil to prevent sticking.
While pasta cooks, melt butter in a large, deep skillet or sauté pan over medium heat.
Add minced garlic and shallot. Sauté until fragrant and soft, about 2-3 minutes.
Don’t let the garlic brown or it’ll get bitter!
Add pumpkin purée to the pan and stir to combine with the garlic mixture.
Cook for 2-3 minutes to deepen the flavor and cook out the raw taste.
Pour in heavy cream, milk, and broth. Stir until smooth.
Add sage, nutmeg, cinnamon, and cayenne if using.
Let it simmer gently for 5-7 minutes, stirring occasionally, until it thickens slightly.
Season with salt and pepper to taste.
Remove from heat and stir in parmesan cheese until melted and silky.
Taste and adjust seasoning. It should be savory with warm spice notes.
If sauce is too thick, thin with reserved pasta water.
Add cooked fettuccine to the sauce and toss gently to coat every strand.
If needed, add more pasta water to reach your desired consistency.
The sauce should cling to the noodles like a creamy hug.
Twirl pasta onto plates or into shallow bowls.
Top with extra parmesan, fried sage leaves, and toasted pumpkin seeds.
Add crispy pancetta if you went that route.
Finish with cracked black pepper and maybe a tiny pinch of red pepper flakes.
Watch people’s faces light up after the first bite.
Notes
Serve with crusty garlic bread for soaking up every drop of sauce.
A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
Pair with a crisp white wine like Pinot Grigio or Chardonnay.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~54g
- Protein: ~16g
