Using up the extra pumpkin we had on hand with this dish was a wonderful idea. Both the person who doesn’t like pumpkin as much as I do (myself) and the person who does absolutely enjoyed it! Has just enough pumpkin flavor to be noticeable, without being so strong as to overshadow the alfredo’s flavor or texture. One cooked 12 oz box of pasta can be tossed with the recipe’s output.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 2 tablespoons butter
- 9 sage leaves
- 1 cup heavy whipping cream
- 1 cup pumpkin puree
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon grated Parmesan cheese
Instructions
- Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
- Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.
- For a thinner sauce use milk instead of cream. Recipe makes enough to toss with one cooked 12-ounce box of pasta.
- Some may wish to remove the sage leaves before serving as they can be pretty strong, but it’s not necessary if you like them.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 18 g |
| Sodium | 231 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I topped mine with chopped Walnuts and it was excellent!
I didn’t have a few ingredients
Delicious! I was surprised at how tasty it was since it my husband who is the pumpkin fan. Made a couple of minor changes: 3 TBSP butter instead of 2, and I used 2/3 cup parmesan since that is closer to a regular alfredo recipe that I make. This was creamy, and had the right combination of flavors without being overpowering. I will be making this again for sure!
We liked this but with a few changes. I cooked the sage leaves in the butter but then removed them and set aside. The amount of pumpkin and cream are spot on. As for the cinnamon and nutmeg – I did use 1 tsp of cinnamon but only about 1/4 tsp of nutmeg. (Remember, you can always add more but you can’t take it out.) I added about 1/4 tsp of salt. I would suggest more Parmesan, about 1/3 cup. I garnished with the fried sage leaves which was a pretty presentation without being too much sage.
Good recipe! I modified slightly, based on ingredients on hand. Used half & half instead of cream, rubbed sage instead of fresh and added a bit of garlic (it is alfredo sauce after all). Served with butternut squash ravioli and it was delicious.
I pretty much followed the recipe as written but I did substitute poultry seasoning dry herb blend for the sage leaves. Came out smooth and creamy but lacked any real cheese flavor. I make again but I will add more Parmesan cheese.