30 Creamy Pumpkin Alfredo Pasta Recipes for Cozy Comfort Food

“30 Creamy Pumpkin Alfredo Pasta Recipes for Cozy Comfort Food” is your go-to guide for a heartwarming culinary journey that combines the rich, velvety goodness of Alfredo with the seasonal flair of pumpkin. Picture yourself wrapped in a cozy blanket, savoring a warm bowl of pasta that’s bursting with creamy pumpkin flavor.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes are crafted to bring a touch of comfort to your meal times. Let’s dive into a world where pumpkin Alfredo pasta becomes your new favorite dish, perfect for those days when you need a little extra warmth and deliciousness.

1. Classic Creamy Pumpkin Alfredo Pasta

This classic version is perfect for pumpkin lovers craving a comforting, creamy dish.

Ingredients:

• 8 oz fettuccine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine according to package instructions.
2. In a large pan, melt the butter and sauté the garlic until fragrant.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Season with salt and pepper.
5. Toss the cooked fettuccine in the sauce until well coated.
6. Garnish with fresh parsley before serving.

2. Spicy Pumpkin Alfredo with Sausage

Add a little kick to your meal with spicy sausage and a hint of pumpkin.

Ingredients:

• 8 oz penne pasta
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• 1/2 lb spicy Italian sausage
• Red pepper flakes
• Salt and pepper to taste

Instructions:

1. Cook the penne pasta according to package instructions.
2. In a skillet, cook the sausage until browned, then remove and set aside.
3. In the same skillet, melt the butter and sauté the garlic.
4. Combine the pumpkin puree, heavy cream, and Parmesan cheese, stirring until smooth.
5. Add the cooked sausage and red pepper flakes.
6. Season with salt and pepper, and toss with the pasta.

3. Pumpkin Alfredo with Spinach

Spinach adds a pop of color and nutrition to this creamy dish.

Ingredients:

• 8 oz linguine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the linguine as per the package directions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the spinach and cook until wilted.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked linguine in the sauce until well coated.

4. Vegan Pumpkin Alfredo Pasta

A delicious vegan alternative without compromising on flavor.

Ingredients:

• 8 oz fettuccine
• 1 cup pumpkin puree
• 1 cup coconut milk
• 1/2 cup nutritional yeast
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the fettuccine according to package instructions.
2. In a large pan, sauté the garlic in olive oil.
3. Stir in the pumpkin puree, coconut milk, and nutritional yeast until smooth.
4. Season with salt and pepper.
5. Toss the cooked fettuccine in the sauce until well coated.

5. Pumpkin Alfredo with Chicken

Tender chicken pieces make this dish a complete meal.

Ingredients:

• 8 oz fusilli
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 chicken breasts, diced
• Salt and pepper to taste

Instructions:

1. Cook the fusilli according to package instructions.
2. In a large pan, heat the olive oil and cook the chicken until browned.
3. Add the garlic and cook until fragrant.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked fusilli in the sauce until well coated.

6. Pumpkin Alfredo with Mushrooms

Earthy mushrooms complement the creamy pumpkin sauce beautifully.

Ingredients:

• 8 oz pappardelle
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• 2 cups sliced mushrooms
• Salt and pepper to taste

Instructions:

1. Cook the pappardelle according to package instructions.
2. In a large pan, melt the butter and sauté the garlic.
3. Add the mushrooms and cook until tender.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked pappardelle in the sauce until well coated.

7. Gluten-Free Pumpkin Alfredo Pasta

A gluten-free version perfect for those with dietary restrictions.

Ingredients:

• 8 oz gluten-free pasta
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to package instructions.
2. In a large pan, sauté the garlic in olive oil.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Season with salt and pepper.
5. Toss the cooked pasta in the sauce until well coated.

8. Pumpkin Alfredo with Bacon

Because everything’s better with bacon, right?

Ingredients:

• 8 oz penne
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• 6 slices bacon, cooked and crumbled
• Salt and pepper to taste

Instructions:

1. Cook the penne according to package instructions.
2. In a large pan, melt the butter and sauté the garlic.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Add the crumbled bacon.
5. Season with salt and pepper.
6. Toss the cooked penne in the sauce until well coated.

9. Pumpkin Alfredo with Kale

Kale gives this dish a healthy twist while adding a delicious texture.

Ingredients:

• 8 oz rigatoni
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 4 cups kale, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the rigatoni as per the package directions.
2. In a large pan, sauté the garlic in olive oil.
3. Add the kale and cook until wilted.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked rigatoni in the sauce until well coated.

10. Pumpkin Alfredo with Shrimp

Seafood lovers will adore this creamy, pumpkin-infused shrimp pasta.

Ingredients:

• 8 oz linguine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• 1/2 lb shrimp, peeled and deveined
• Salt and pepper to taste

Instructions:

1. Cook the linguine according to package instructions.
2. In a large pan, melt the butter and sauté the shrimp until pink.
3. Add the garlic and cook until fragrant.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked linguine in the sauce until well coated.

11. Pumpkin Alfredo with Peas

Sweet peas add a pop of color and a touch of sweetness to this creamy dish.

Ingredients:

• 8 oz farfalle (bowtie pasta)
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Cook the farfalle according to package instructions.
2. In a large pan, melt the butter and sauté the garlic.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Add the peas and cook until heated through.
5. Season with salt and pepper.
6. Toss the cooked farfalle in the sauce until well coated.

12. Pumpkin Alfredo with Broccoli

Broccoli florets lend a tasty crunch to this creamy pasta dish.

Ingredients:

• 8 oz rotini
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 cups broccoli florets, steamed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the rotini according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Add the steamed broccoli and cook for a few minutes.
5. Season with salt and pepper.
6. Toss the cooked rotini in the sauce until well coated.

13. Pumpkin Alfredo with Sundried Tomatoes

Sundried tomatoes add an intense burst of flavor to this creamy pumpkin pasta.

Ingredients:

• 8 oz spaghetti
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup sundried tomatoes, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti according to package instructions.
2. In a large pan, sauté the garlic in olive oil.
3. Add the sundried tomatoes and cook for a couple of minutes.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked spaghetti in the sauce until well coated.

14. Pumpkin Alfredo with Ricotta

Adding ricotta makes this pasta extra creamy and luscious.

Ingredients:

• 8 oz ziti
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the ziti according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Add the ricotta cheese and mix well.
5. Season with salt and pepper.
6. Toss the cooked ziti in the sauce until well coated.

15. Pumpkin Alfredo with Pine Nuts

Pine nuts add a delightful crunch and a unique flavor to this pasta dish.

Ingredients:

• 8 oz angel hair pasta
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the angel hair pasta according to package instructions.
2. In a large pan, sauté the garlic in olive oil.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Add the toasted pine nuts.
5. Season with salt and pepper.
6. Toss the cooked pasta in the sauce until well coated.

16. Pumpkin Alfredo with Asparagus

Asparagus spears add a fresh, springy touch to this creamy pasta.

Ingredients:

• 8 oz penne
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the penne according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the asparagus and cook until tender.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked penne in the sauce until well coated.

17. Pumpkin Alfredo with Nutmeg

A dash of nutmeg enhances the autumnal flavors in this creamy pasta.

Ingredients:

• 8 oz fettuccine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 tsp ground nutmeg
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Cook the fettuccine according to package instructions.
2. In a large pan, melt the butter and sauté the garlic until fragrant.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Add ground nutmeg and mix well.
5. Season with salt and pepper.
6. Toss the cooked fettuccine in the sauce until well coated.

18. Pumpkin Alfredo with Brussels Sprouts

Crispy Brussels sprouts add a nice texture and flavor to this hearty dish.

Ingredients:

• 8 oz rigatoni
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 cups Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the rigatoni according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the Brussels sprouts and cook until crispy and tender.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked rigatoni in the sauce until well coated.

19. Pumpkin Alfredo with Roasted Red Peppers

Roasted red peppers give this dish a smoky, sweet flavor profile.

Ingredients:

• 8 oz fusilli
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup roasted red peppers, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the fusilli according to package instructions.
2. In a large pan, sauté the garlic in olive oil.
3. Add the roasted red peppers and cook for a few minutes.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked fusilli in the sauce until well coated.

20. Pumpkin Alfredo with Basil Pesto

A swirl of basil pesto adds an herbaceous note to this creamy pasta.

Ingredients:

• 8 oz linguine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup basil pesto
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the linguine according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Add the basil pesto and mix well.
5. Season with salt and pepper.
6. Toss the cooked linguine in the sauce until well coated.

21. Pumpkin Alfredo with Clams

Clams bring a touch of the sea to this creamy pumpkin pasta.

Ingredients:

• 8 oz spaghetti
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 lb clams, cleaned
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the spaghetti according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the clams and cook until they open.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked spaghetti in the sauce until well coated.

22. Pumpkin Alfredo with Turkey

Perfect for using up leftover turkey, this dish is hearty and delicious.

Ingredients:

• 8 oz penne
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 cups cooked turkey, diced
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the penne according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the turkey and cook until heated through.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked penne in the sauce until well coated.

23. Pumpkin Alfredo with Capers

Capers add a briny punch that balances the creaminess of the sauce.

Ingredients:

• 8 oz fettuccine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp capers
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the fettuccine according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the capers and cook for a minute.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked fettuccine in the sauce until well coated.

24. Pumpkin Alfredo with Artichokes

Artichokes bring a delightful tang to this creamy, savory dish.

Ingredients:

• 8 oz rotini
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the rotini according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the artichoke hearts and cook until heated through.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked rotini in the sauce until well coated.

25. Pumpkin Alfredo with Goat Cheese

Goat cheese adds a tangy, creamy element to this pasta dish.

Ingredients:

• 8 oz penne
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 4 oz goat cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Cook the penne according to package instructions.
2. In a large pan, melt the butter and sauté the garlic until fragrant.
3. Stir in the pumpkin puree, heavy cream, Parmesan, and goat cheese until smooth.
4. Season with salt and pepper.
5. Toss the cooked penne in the sauce until well coated.

26. Pumpkin Alfredo with Lobster

Indulge in a luxurious dinner with creamy pumpkin Alfredo and lobster.

Ingredients:

• 8 oz fettuccine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 lobster tail, cooked and chopped
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Cook the fettuccine according to package instructions.
2. In a large pan, melt the butter and sauté the garlic until fragrant.
3. Add the lobster and cook until heated through.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked fettuccine in the sauce until well coated.

27. Pumpkin Alfredo with Butternut Squash

Double down on the squash flavor with butternut squash and pumpkin.

Ingredients:

• 8 oz pappardelle
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 cups butternut squash, cubed and roasted
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pappardelle according to package instructions.
2. In a large pan, sauté the garlic in olive oil until fragrant.
3. Add the roasted butternut squash and cook for a minute.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked pappardelle in the sauce until well coated.

28. Pumpkin Alfredo with Prosciutto

The saltiness of prosciutto pairs perfectly with creamy pumpkin Alfredo.

Ingredients:

• 8 oz tagliatelle
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 4 oz prosciutto, sliced thinly
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Cook the tagliatelle according to package instructions.
2. In a large pan, melt the butter and sauté the garlic until fragrant.
3. Add the prosciutto and cook until crispy.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked tagliatelle in the sauce until well coated.

29. Pumpkin Alfredo with Truffle Oil

A touch of truffle oil makes this pumpkin Alfredo extra special.

Ingredients:

• 8 oz linguine
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp butter
• 1 tbsp truffle oil
• Salt and pepper to taste

Instructions:

1. Cook the linguine according to package instructions.
2. In a large pan, melt the butter and sauté the garlic until fragrant.
3. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
4. Drizzle with truffle oil and mix well.
5. Season with salt and pepper.
6. Toss the cooked linguine in the sauce until well coated.

30. Pumpkin Alfredo with Corn

Sweet corn kernels give this dish a delightful crunch and a hint of sweetness.

Ingredients:

• 8 oz bowtie pasta
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup sweet corn kernels
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Cook the bowtie pasta according to package instructions.
2. In a large pan, melt the butter and sauté the garlic until fragrant.
3. Add the corn and cook until heated through.
4. Stir in the pumpkin puree, heavy cream, and Parmesan cheese until smooth.
5. Season with salt and pepper.
6. Toss the cooked bowtie pasta in the sauce until well coated.

Conclusion

Wrapping up our journey through these “30 Creamy Pumpkin Alfredo Pasta Recipes for Cozy Comfort Food”, I’m sure you’ve found plenty of delicious inspiration for your next home-cooked meal. Each recipe offers its own unique twist, bringing together the comforting richness of Alfredo sauce with the autumnal flair of pumpkin.

Whether you’re catering to dietary preferences, experimenting with new flavors, or simply looking to create a comforting dish for a cold evening, these recipes have got you covered. From the classic combinations to more adventurous pairings, there’s something here to satisfy every palate. Enjoy the process, savor the flavors, and share the love of cozy comfort food with your family and friends. Happy cooking!