Creamy Pumpkin Alfredo with Crisp Sage

Creamy Pumpkin Alfredo with Crisp Sage | Easy Fall Pasta Dinner Recipe

Creamy Pumpkin Alfredo with Crisp Sage is the kind of recipe that wraps you in warmth with every bite. If you’ve found yourself searching for a fall pasta recipe that’s equal parts comforting, elegant, and easy, you’re in the right place. This dish answers the call for a weeknight dinner that tastes like you’ve been simmering away for hours—but takes just 35 minutes.

Fall Pasta Dish Inspiration

This recipe was born out of my obsession with seasonal twists on comfort food classics. Alfredo sauce has always held a special place in my heart—rich, garlicky, and indulgent. But when fall rolls in and pumpkins are everywhere, I can’t resist adding them to everything. The result? A velvety, savory pumpkin Alfredo sauce that’s just the right balance of sweet and earthy, topped with crispy fried sage leaves for a beautiful finish. It’s fall on a plate, and honestly? It’s addictive.

Why You’ll Love It

• Silky, creamy sauce with the richness of pumpkin and Parmesan
• Fried sage adds texture, aroma, and gourmet flair
• Quick and easy—ready in under 40 minutes
• Perfect for cozy fall dinners or dinner parties

Quick Grocery List

For the Creamy Pumpkin Alfredo Sauce

• Unsalted butter
• Garlic
• Pumpkin purée
• Roasted Pumpkin (optional)
• Heavy cream
• Parmesan cheese
• Nutmeg
• Salt & pepper

For the Crisp Sage

• Olive oil
• Fresh sage leaves

For the Pasta

• Fettuccine or pasta of choice
• Salt for pasta water

Things to Consider Before Preparing Your Meal

Prep & Cook Time:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment Checklist:

• Large pot for pasta
• Medium skillet for sauce
• Small skillet for sage
• Tongs
• Measuring cups/spoons

Dietary Adjustments:

• Dairy-free: Swap heavy cream and cheese with plant-based alternatives
• Gluten-free: Use GF pasta
• Vegetarian: Already vegetarian!

Serving Size:
Serves 4 generously

General Notes

• Always use unsweetened pumpkin purée.
• Freshly grated Parmesan melts better than pre-grated.
• Don’t skip the pasta water—it creates the perfect emulsified sauce.

Creamy Pumpkin Alfredo with Crisp Sage – A Cozy Vegan Pasta Recipe for Fall with Silky Pumpkin Sauce and Crispy Herbs

DifficultyEasy

Servings4

Prep time10 minutes

Cook time20 minutes

Total time30 minutes

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Ingredients:

For the Pumpkin Alfredo Sauce:

• 1 tbsp olive oil or vegan butter
• 3 cloves garlic, minced
• 1 cup canned pumpkin puree, (not pumpkin pie filling)
• 1/2 cup roasted pumpkin chunks, (optional - cut into 1/2 inch cubes)
• 1 cup unsweetened non-dairy milk, (almond, oat, or soy)
• 1/4 cup nutritional yeast, (or 1/4 cup vegan parmesan)
• 1/4 tsp nutmeg
• 1/2 tsp salt, (adjust to taste)
• 1/4 tsp black pepper
• 1 tbsp lemon juice or apple cider vinegar, (for brightness)

For the Crisp Sage:

• 1–2 tbsp olive oil
• 8–10 fresh sage leaves

For the Pasta:

• 12 oz fettuccine or pasta of choice
• Salt, for pasta water

Instructions

• 1

  Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente. Drain and set aside.
• 2

  Prepare the Crisp Sage

  1. Heat olive oil in a small skillet over medium heat.
  2. Add sage leaves and cook for 1–2 minutes until crisp and fragrant. Transfer to a paper towel-lined plate.
• 3

  Make the Pumpkin Alfredo Sauce

  1. In a large sauté pan or skillet, heat 1 tbsp oil or vegan butter over medium heat.
  2. Add garlic and sauté for 1 minute until fragrant.
  3. Add pumpkin puree & roasted pumpkin (optional) and stir to combine.
  4. Slowly whisk in non-dairy milk, then add nutritional yeast, nutmeg, salt, and pepper.
  5. Simmer on low heat for 5–7 minutes, stirring frequently, until thick and creamy.
  6. Stir in lemon juice, then taste and adjust seasoning as needed.
• 4

  Combine and Serve

  1. Add cooked pasta directly into the sauce and toss to coat evenly.
  2. Plate pasta and top with crisp sage leaves.
  3. Serve warm with extra black pepper or vegan parmesan.

Equipment

• Large pot for pasta
• Large skillet or saucepan
• Small skillet (for crisping sage)
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Garlic press (optional)

Nutrition

Calories	390
Carbohydrates	55g
Cholesterol	0mg
Fat	13g
Fiber	6g
Protein	10g
Saturated Fat	2g
Sodium	410mg
Sugar	3g
Trans Fat	0g
Unsaturated Fat	10g

Substitutions

• Swap heavy cream with full-fat coconut milk or cashew cream.
• Use nutritional yeast instead of Parmesan for a vegan version.
• Try gluten-free spaghetti or penne if needed.

Variations

• Add sautéed mushrooms or baby spinach for a veggie boost.
• Sprinkle with red pepper flakes for heat.
• Try butternut squash purée for a sweeter twist.

Let’s Get Cooking

Pro Tips per Step: Boiling Pasta

• Salt your water well—it’s the only chance to season the pasta itself.
• Reserve pasta water before draining!

Crisping Sage

• Use medium heat to avoid burning the sage.
• Transfer immediately to paper towel to retain crispness.

Making the Sauce

• Let the garlic gently sizzle, not brown.
• Whisk the cream and purée until completely smooth before adding cheese.
• Adjust salt at the end—Parmesan is salty.

Nutrition Breakdown (Per Serving)

• Calories: 520 – A hearty amount, perfect for a full dinner
• Carbohydrates: 48g – Provides the main energy source
• Cholesterol: 60mg – Moderate for a cream-based dish
• Fat: 30g – Sourced mostly from cream and cheese
• Fiber: 4g – Thanks to the pumpkin and pasta
• Protein: 14g – A good amount, enhanced by Parmesan
• Saturated Fat: 16g – Can reduce by using light cream
• Sodium: 420mg – Well below daily limit, even with cheese
• Sugar: 4g – Naturally occurring in pumpkin
• Trans Fat: 0g – No artificial fats here
• Unsaturated Fat: 10g – Mostly from olive oil

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or water to revive the sauce. Avoid microwaving for too long or you risk separating the sauce. For best texture, reheat gently over medium-low heat.

Frequently Asked Questions (FAQ)

Q: Can I use canned pumpkin?
A: Yes! Just make sure it’s unsweetened and not pumpkin pie mix.

Q: How do I make it vegan?
A: Use coconut milk and nutritional yeast instead of cream and Parmesan.

Q: Can I make the sauce ahead of time?
A: Absolutely. Store it in the fridge for up to 2 days and reheat gently.

Q: Can I freeze the sauce?
A: Yes. Freeze the sauce (not the pasta) for up to 2 months.

Q: What pasta shapes work best?
A: Fettuccine, linguine, or even penne work beautifully to hold the sauce.

Q: How do I keep sage leaves crisp?
A: Store separately and add to hot pasta just before serving.

Engage and Share

Tried this recipe? Let us know how it turned out in the comments below! Share your version on social media and tag us so we can see your delicious creation. Want more cozy dinners? Check out our Butternut Squash Risotto or Baked Ziti with Ricotta.