Creamy Pumpkin Alfredo with Crispy Sage
This is Alfredo dressed for fall—silky fettuccine swirled in a pumpkin-Parmesan cream sauce that’s rich, velvety, and deeply comforting. The crispy sage leaves add an herby crunch, while toasted walnuts bring a nutty warmth that makes every bite feel like the season itself. It’s indulgence with a touch of autumn elegance.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30mins
- Yield: 4 1x
Ingredients
12 oz fettuccine
2 tbsp butter
8–10 fresh sage leaves
½ cup chopped walnuts
1 cup pumpkin purée
1 cup heavy cream
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt & pepper, to taste
Instructions
Cook pasta in salted water until al dente. Reserve 1 cup pasta water.
Fry sage leaves in butter over medium heat until crispy. Remove and drain on paper towels.
Toast walnuts in the same pan until fragrant; set aside.
Sauté garlic in remaining butter, then stir in pumpkin purée and cream. Simmer 3–4 min.
Add Parmesan, stirring until smooth. Season with salt and pepper.
Toss pasta with sauce, adding pasta water as needed for silkiness.
Top with crispy sage leaves and toasted walnuts before serving.
Nutrition
- Calories: 560
- Fat: 28g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 18g