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Pumpkin Alfredo pasta

Easy Pumpkin Alfredo Pasta

A quick and easy Pumpkin Alfredo Pasta that you can make in a jiffy for a fall weeknight dinner. It is also a great vegetarian addition to your Thanksgiving dinner table.
Course Main Course, Pasta
Cuisine Fall Recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 489kcal
Author Manju


  • 2 cups uncooked short pasta

For the Pumpkin Alfredo Sauce

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 3 shallots chopped
  • 2 tbsp all purpose flour
  • 16 oz pumpkin puree
  • 8 oz heavy cream
  • salt to taste


  • Cook the pasta to al dente according to instructions on the box. Drain and keep aside.
  • Meanwhile, heat the butter and oil in a skillet. Add the garlic to it. 
  • Once the garlic starts to turn golden, add the shallots and saute for a couple of minutes.
  • Now add the all purpose flour and whisk it in well to the fat mixture. Saute for a couple of minutes.
  • Add the pumpkin puree and cook till it all comes together.
  • Now add the cream to this and mix well. Let is bubble and cook for a couple of minutes. If it seems too thick, add a little water or milk to thin the sauce out.
  • Now add the cooked pasta to this and mix well. Serve hot.


Calories: 489kcal | Carbohydrates: 40g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 82mg | Potassium: 417mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18660IU | Vitamin C: 7.5mg | Calcium: 85mg | Iron: 2.4mg