Pumpkin Alfredo Sauce with Rosemary and Sage
Prep time
Cook time
Total time
This pumpkin alfredo sauce recipe is a nice change from all the sweet pumpkin recipes that we usually see. A creamy and delicious way to enjoy pumpkin for dinner!
Serves: 4
  • 12 oz uncooked penne pasta (or "stabby pasta" - rotini, rigatoni, etc - of your choice)
  • 1 15 oz can. pumpkin puree
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 Tbsp minced garlic (about 4 cloves, pressed through a garlic press)
  • ⅔ cup fresh grated Parmesan + additional for garnish
  • ⅓ cup minced fresh parsley
  • 1 tsp ground thyme
  • 1 tsp dried rosemary
  • 1 tsp sage
  • pinch of white pepper (black pepper will also work)
  • salt, to taste
  1. Prepare noodles according to package directions. Reserve at least 1 cup of the cooking water in a heatproof measuring cup. Drain and set aside.
  2. In a pan large enough to hold the sauce AND the pasta, heat the butter
  3. Add the garlic and saute until fragrant (about 4 minutes)
  4. Add the thyme, rosemary and sage and saute for another minute.
  5. Add the pumpkin puree, cream and salt and pepper.
  6. Heat, stirring often until the pumpkin has blended in to the cream.
  7. Continue to heat over medium heat until the sauce just begins to simmer (do not let it boil!)
  8. (at this point, I tasted it and decided to add more ground thyme - but that is up to you!)
  9. Add the parsley and Parmesan cheese and stir constantly until well blended.
  10. Add the cooked pasta and stir to combine.
  11. If the sauce is too thick, add some of the reserved pasta cooking water to "loosen it up" a bit.
  12. Serve with additional Parmesan cheese for garnish
Recipe by Moms Need To Know ™ at http://momsneedtoknow.com/pumpkin-alfredo-sauce-with-rosemary-and-sage/