Pumpkin pasta sauce is a rich, creamy, and quick addition to your favorite noodles of all kinds! Smoky, spicy, rich, and unbelievably smooth this sauce comes together into one big, mouthwatering, explosion of tastebud ecstasy. This Pumpkin Alfredo tastes like autumn on a plate!
First Published October 20, 2018. Last Updated October 18, 2019
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Ingredients
This is basically a homemade Alfredo sauce that's been kicked up a notch with southwestern flavors. Here are the ingredients you'll need.
- Butter is important for the creaminess and to help the sauce come together. Please use real butter.
- Garlic should be fresh and pungent.
- Pumpkin puree can be either canned or homemade. DO NOT try to use pumpkin pie filling that has other ingredients in it. It should be 100% pumpkin.
- Heavy whipping cream is necessary for the sauce to hold together.
- Parmesan cheese should be fresh - not the kind in the can.
- Romano cheese should also be fresh but if you can't find it you can use all Parmesan.
- Chipotle in Adobo comes in a can. You can usually find it in the Mexican food section of your grocery or on Amazon (link below).
- Nutmeg adds a little extra flavor. I use whole nutmeg and grate it myself.
- Cilantro is pretty on top and it adds a little flavor along with the garnish but if you don't like it use parsley.
- Cojita cheese is a dry, crumbly, mild Mexican cheese. Farmers cheese or Feta are both good substitutes.
Y'all, this is what comfort food strives to be - and so often misses. It's perfection.
Tips
This is a super quick and easy recipe that marries great Italian flavor with great Southwestern flavor in a new way. It's simple to make but here are a few tips to make it even easier.
- Get your salted water for your pasta started BEFORE starting this sauce! It goes together quickly but it doesn't hold for a long time and you don't want to warm it back up - like any good Alfredo it breaks when reheated.
- Do not substitute lower fat ingredients in this recipe - Alfredo sauce is supposed to be rich and creamy. Diet tomorrow.
- Gently warm the cream to room temperature before adding to the melted butter. To do this you can microwave, carefully watching it, OR put a glass measuring cup with the cream in it into a bowl of very hot water for 10-15 minutes.
- Be careful not to scorch anything. Use medium low heat and whisk whisk, whisk!
- If you've had problems with getting Alfredo sauce recipes to thicken don't worry. The pumpkin and the white chocolate create a thick, creamy Alfredo sauce!
- This is a GREAT way to sneak turkey leftovers from Thanksgiving into your menu rotation!
FAQs
Here are the most commonly asked questions about this recipe. If you don't find the answer to yours here leave a comment below or email me - I'll get back to you as soon as I can!
I like it over ravioli and sometimes use it in my Chicken Ravioli Alfredo recipe. Here are some more of my favorite ways to use this sauce.
Chicken Alfredo Lasagna
Whole wheat fettuccine with grilled chicken
Turkey Tetrazzini
Spooned over grilled chicken
Mixed with shell macaroni as a side to pork chops
Over gnocchi
What can I use instead of pumpkin?
No it doesn't. It doesn't warm up very well either - it tends to break down. Make it right before you plan on using it - it's so quick and easy that there's no reason not to.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
I am totally addicted to this Alfredo sauce! It's so good on just about everything!
📖 Recipe
Southwestern Pumpkin Pasta Sauce
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Ingredients
- 1 Pound Fettuccine, cooked - whole wheat works well here
- ⅔ cup butter
- 4 garlic cloves, minced
- 1 chipotle in adobo sauce, mashed
- 1 cup heavy cream
- ⅓ cup Parmigiano Reggiano, grated. You'll also need some for sprinkling on top of the finished dish
- ⅓ cup Romano, grated
- 1 ½ cups pumpkin puree
- pinch nutmeg
- 1 cup pasta water, about, reserved from cooking the pasta
- Salt and pepper to taste
- ¼ cup cilantro, chopped, for garnish (optional)
- ⅓ cup Cojita cheese, crumbled, for garnish, optional
Instructions
- Cook pasta according to package instructions.
- Drain, reserving 1-2 cups of the water.
- Melt the butter in a large pan.
- Add the garlic and chipotle, saute for 1 minute, do not brown.
- Add the cream, cheese, pumpkin, and nutmeg.
- Stir until smooth.
- Add enough of the hot pasta water to get a smooth, creamy sauce.
- Taste and add salt and pepper as needed.
- Add the pasta to the pan and heat for a minute or two.
- Serve garnished with crumbled cojita cheese and chopped cilantro.
Notes
- Get your salted water for your pasta started BEFORE starting this sauce! It goes together quickly but it doesn't hold for a long time and you don't want to warm it back up - like any good Alfredo it breaks when reheated.
- Do not substitute lower fat ingredients in this recipe - Alfredo sauce is supposed to be rich and creamy. Diet tomorrow.
- Gently warm the cream to room temperature before adding to the melted butter. To do this you can microwave, carefully watching it, OR put a glass measuring cup with the cream in it into a bowl of very hot water for 10-15 minutes.
- Be careful not to scorch anything. Use medium low heat and whisk whisk, whisk!
- If you've had problems with getting Alfredo sauce recipes to thicken don't worry. The pumpkin helps create a thick, creamy Alfredo sauce!
- This is a GREAT way to sneak turkey leftovers from Thanksgiving into your menu rotation!
- Reheating can make it separate. If you are reheating leftovers be sure that the sauce is mixed with pasta.
Nutrition Facts
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Healthy World Cuisine
Hiya Marye! Your Pumpkin Alfredo sauce has it all going on. Love the spicy, delicately sweet, cheesy, creaminess of each bite. Now on to that Balsamic Vinegar chocolate... that is truly unique. Can't wait to give it a try. Pinning to all of our favorite boards. Take Care
Marye
Thanks!