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Pumpkin Goat Cheese Alfredo Pasta

This creamy Pumpkin Goat Cheese Alfredo Pasta combines autumn flavors with rich textures, making it a perfect comfort food for family dinners and gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner, Main Course, Pasta
Cuisine: American, Italian
Calories: 1100
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 1 lb fettuccine pasta Can substitute with whole wheat or penne pasta.
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 4 oz goat cheese (crumbled) Can replace with cream cheese or ricotta.
  • 1 cup heavy cream For a dairy-free option, use coconut or cashew cream.
  • 1/2 cup Parmesan (grated)
  • 3 cloves garlic (minced)
  • 2 tbsp butter
  • 1/4 tsp nutmeg
  • salt and pepper to taste Adjust according to preference.
Toppings
  • crispy sage For garnish.
  • toasted walnuts For crunch.

Method
 

Cooking the Pasta
  1. Cook the fettuccine according to package directions. Reserve 1/2 cup of pasta water before draining.
Making the Sauce
  1. In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about one minute until fragrant.
  2. Whisk in pumpkin puree, heavy cream, and nutmeg. Let simmer for 4-5 minutes until slightly thickened.
  3. Stir in goat cheese and Parmesan until smooth. Adjust seasoning with salt and pepper.
Combining
  1. Add the cooked fettuccine to the sauce in the skillet and toss to coat. Add reserved pasta water as needed.
Serving
  1. Transfer to serving plates and top with crispy sage and toasted walnuts. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Can freeze for up to 2 months without toppings. Reheat gently on the stovetop.