This easy pumpkin Alfredo pasta recipe transforms pumpkin puree and a handful of simple pantry ingredients into an indulgent restaurant-style dinner. Rich, creamy, and perfect for a weeknight!
Whether it’s miso butter pasta or vegan spaghetti and meatballs , pasta dinners are one of my go-to meals for busy weeknights. And when the weather gets chilly, this pumpkin Alfredo pasta is on heavy rotation in my meal plans!
Pumpkin doesn’t have a very strong flavour on its own, which means it can go either sweet (ahem: vegan pumpkin pie ) or savoury. Pairing it with vegan cheese, garlic, and herbs lets you enjoy its savoury side—and its natural creaminess.
Why You’ll Love This Pumpkin Alfredo Pasta Recipe
- Rich, smooth sauce . The pumpkin Alfredo sauce is luxuriously creamy, but there’s no dairy involved! Whisking the pumpkin puree with vegan heavy cream gives you the richness of traditional Alfredo, without the heaviness.
- Comfort food, elevated . Think of this recipe as macaroni and cheese for adults. (Although kids will definitely love this recipe too!) It has the same pasta-and-creamy-sauce appeal as mac and cheese , but it feels like something you’d order at a fancy restaurant.
- Easy enough for a weeknight . In just 25 minutes (and only 5 minutes of prep time!), you can have dinner on the table. No jarred pasta sauce needed!
- Make it your own . This is a recipe that you can tweak and put your own spin on. I share some of my favourite ideas a little later in this post, or you can come up with your own.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pasta – Fettuccine or another wide noodle is the classic choice for Alfredo, but another pasta that does a good job “holding” sauce like shells will work too.
- Vegan butter – You can use either store-bought or homemade vegan butter .
- Garlic
- Vegan heavy cream – I used Silk heavy whipping cream, but you can also use homemade vegan heavy cream . A thick vegan milk, such as soy milk or cashew milk, will also work.
- Pumpkin puree
- Fine sea salt and ground black pepper
- Herbs – You can use fresh or dried sage or thyme.
- Nutmeg – Freshly grated is truly special, but a jar of ground nutmeg is fine too.
- Vegan Parmesan cheese – Homemade vegan Parmesan cheese or your favourite store-bought brand.
- Reserved pasta water
What Should I Do If I Forget to Reserve the Pasta Water?
Don’t just substitute plain water! Pasta water is starchy, so it helps thicken the sauce. If you forget to reserve it, you can whisk together 1/4 teaspoon of cornstarch and 1 cup of hot water, then use that as directed in the recipe.
How to Make Pumpkin Alfredo Pasta
- Cook the pasta . Boil the pasta in salted water until it’s al dente, according to the instructions on the box. Drain the pasta and reserve a cup of the cooking water.
- Sauté the garlic . Melt the vegan butter in a pan set over medium heat. Add the minced garlic and cook just until it’s fragrant.
- Add the cream and pumpkin . Slowly pour in the vegan heavy cream, whisking it into the butter and garlic. Then, whisk in the pumpkin until the sauce is smooth.
- Season . Stir in the sea salt, ground black pepper, sage or thyme, and nutmeg.
- Add the pasta and water . Stir in the reserved pasta water, then add the cooked pasta and toss it with the sauce.
- Finish . Turn the heat off and let the pasta sit for 3 to 5 minutes. Season to taste and serve your pumpkin Alfredo pasta with additional vegan Parmesan.
Tips for Success
- Brown the vegan butter . If you use my homemade vegan butter or Miyoko’s vegan butter it actually browns, so you can enjoy browned butter pumpkin pasta! To do this, brown the vegan butter alone for about 5 minutes, then add the garlic and cook it for an additional 2-3 minutes. Proceed with the rest of the recipe as written.
- Add the pasta water as needed . The amount you need will vary based on the temperature of the pan and your desired sauce consistency. Start with a smaller amount, then add more if you need it. If you end up adding too much, turn up the heat a bit to cook it off.
- Drain homemade pumpkin puree . I love homemade pumpkin puree , but it’s a bit thinner than the kind that comes in a can. If you want to use your own puree in this pumpkin Alfredo recipe, place it in a fine mesh sieve lined with cheese cloth or paper towels and let the excess liquid drain off for at least 30 minutes.
Variations
- Swap out the pumpkin . Canned butternut squash puree (or homemade squash puree) will work in place of the pumpkin. In fact, you probably won’t even notice the difference since their taste is so similar!
- Add vegan bacon . The smoky flavour of vegan bacon is a delicious addition to this pumpkin Alfredo pasta. Garnish each serving with crumbled tempeh bacon or coconut bacon .
- Stir in some greens . Add handfuls of baby spinach or wilted kale to the pasta just before removing it from the heat. You can also garnish the pasta with crumbled kale chips .
Serving Suggestions
To add some protein to your pasta dinner, serve your pumpkin Alfredo pasta with vegan chicken or marinated tofu on the side. You can also pair it with maple roasted Brussels sprouts or a fall-inspired salad like my kale apple and chickpea salad .
How to Store Leftovers
Store leftover pumpkin Alfredo pasta in an airtight container in the refrigerator for 2 to 3 days. Reheat it on the stovetop over medium heat with a splash of vegetable broth or vegan milk to loosen it up, or warm it in the microwave.
Can I Freeze This Recipe?
You can freeze this creamy pumpkin pasta for up to 3 months in an airtight container or freezer bag. Let it thaw in the refrigerator, then reheat it according to the instructions above.
More Vegan Pumpkin Recipes
- Pumpkin Pancakes
- Vegan Pumpkin Cheesecake
- Creamy Pumpkin Soup
- Pumpkin Pie Overnight Oats
- Vegan Pumpkin Chili
Ingredients
- 16 ounces pasta , such as fettuccine pasta or any other pasta
- 2 tablespoons vegan butter* , store-bought or homemade
- 5 cloves garlic , minced
- 1 ¼ cups vegan heavy cream , I used Silk heavy whipping cream or a thick vegan milk such as soy milk or cashew milk
- 1 cup pumpkin puree
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried sage , or 1 tablespoon crumbled/chopped fresh sage or thyme
- ½ teaspoon freshly grated nutmeg , or pre-ground but freshly grated tastes the best here
- ¾ cup vegan Parmesan cheese , I used my own recipe here but you can also use storebought vegan Parmesan cheese, either works!
- ¾ cup to 1 cup reserved pasta water , start with ¾ cup in sauce
Instructions
- Prepare pasta as per instructions on the box in a large pot of well salted water until al dente. Drain pasta (reserving 1 cup of pasta water) and set aside until needed.
- In a pan over medium heat, melt the vegan butter. Add in the minced garlic, stirring together until garlic is fragrant, about 2-3 minutes. You don’t want the heat too high since you don’t want the garlic to burn.
- Begin to slowly pour the heavy cream, whisk slowly to combine with the butter and garlic. Add in your pumpkin and whisk thoroughly too until pumpkin is smoothly incorporated into the sauce.
- Add in your sea salt, ground black pepper, sage/thyme and your nutmeg. Stir vigorously to combine.
- Add in your reserved pasta water, stirring to combine. Then add in al dente pasta and the reserved pasta, tossing it together with the sauce until pasta is thoroughly coated with sauce. Turn heat off and allow the pasta to simmer in the sauce, stirring occasionally, for an extra 3-5 more minutes. Taste and extra add pasta water, sea salt and vegan Parmesan if needed. Feel free to stir in some more vegan heavy cream too.
- Serve with additional vegan Parmesan on top and some crispy sage (see notes) if desired. Enjoy!
Notes
Pumpkin Alfredo Pasta
Ingredients
- 16 ounces pasta such as fettuccine pasta or any other pasta
- 2 tablespoons vegan butter* store-bought or homemade
- 5 cloves garlic minced
- 1 ¼ cups vegan heavy cream I used Silk heavy whipping cream or a thick vegan milk such as soy milk or cashew milk
- 1 cup pumpkin puree
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried sage or 1 tablespoon crumbled/chopped fresh sage or thyme
- ½ teaspoon freshly grated nutmeg or pre-ground but freshly grated tastes the best here
- ¾ cup vegan Parmesan cheese I used my own recipe here but you can also use storebought vegan Parmesan cheese, either works!
- ¾ cup to 1 cup reserved pasta water start with ¾ cup in sauce
Instructions
- Prepare pasta as per instructions on the box in a large pot of well salted water until al dente. Drain pasta (reserving 1 cup of pasta water) and set aside until needed.
- In a pan over medium heat, melt the vegan butter. Add in the minced garlic, stirring together until garlic is fragrant, about 2-3 minutes. You don’t want the heat too high since you don’t want the garlic to burn.
- Begin to slowly pour the heavy cream, whisk slowly to combine with the butter and garlic. Add in your pumpkin and whisk thoroughly too until pumpkin is smoothly incorporated into the sauce.
- Add in your sea salt, ground black pepper, sage/thyme and your nutmeg. Stir vigorously to combine.
- Add in your reserved pasta water, stirring to combine. Then add in al dente pasta and the reserved pasta, tossing it together with the sauce until pasta is thoroughly coated with sauce. Turn heat off and allow the pasta to simmer in the sauce, stirring occasionally, for an extra 3-5 more minutes. Taste and extra add pasta water, sea salt and vegan Parmesan if needed. Feel free to stir in some more vegan heavy cream too.
- Serve with additional vegan Parmesan on top and some crispy sage (see notes) if desired. Enjoy!
Video
Notes
Nutrition
Pumpkin Alfredo Pasta https://jessicainthekitchen.com/creamy-pumpkin-alfredo-penne-pasta/ November 10, 2023
Homemade garlic confit is buttery, rich, and garlicky—but a delicious mellow kind of garlicky without the sharpness of fresh garlic. It’s the ultimate condiment for garlic lovers!
Garlic confit—pronounced con-fee—is a fancy condiment perfect for adding to a vegan charcuterie board or spreading onto crusty bread. If you love how roasting garlic caramelizes and tenderises the cloves, transforming their flavour from sharp to mellow, you are going to love this recipe for homemade garlic confit.
And just like roasted garlic , it’s super easy to make garlic confit. All you need to do is slow-cook whole, peeled cloves of garlic in oil until they’re soft and tender. The oil is infused with garlicky flavour, while the cloves are so soft and creamy, you can spread them onto toast like butter.
Why You’ll Love This Garlic Confit Recipe
Here’s what makes this garlic confit a standout:
- Bold garlic flavor . If you love garlic, it doesn’t get any better than this. The slow-cooking process cuts that raw garlic heat, leaving behind irresistible savoury flavour.
- Versatile . You can spread garlic confit on toast, mix it into pasta or risotto, add it to salad dressings or marinades, or simply use it as a spread or dip for crusty bread.
- Easy to make . Despite its fancy French name, garlic confit is surprisingly easy to make at home. All you need is garlic cloves, olive oil, and some patience while it cooks.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You’ll need whole heads of garlic for this recipe, but don’t worry—the cooking process removes their bite.
- Herbs – Optional, but they’ll add another dimension to your garlic confit. I like to use rosemary or thyme.
- Oil – Olive oil is the classic choice, but avocado or grapeseed oil are fine too.
What Is the Easiest Way to Peel Garlic Cloves?
I like to shake garlic cloves in a jar to help to loosen the skins before peeling them. Another method is to place a clove of garlic on a cutting board and use the flat side of a large knife to press down firmly on the clove, breaking the skin and loosening it. You can then easily peel off the skin with your fingers.
How to Make Garlic Confit
Making garlic confit is simple—the hardest part is prepping the garlic! Here’s what you’ll need to do.
- Prepare . Separate and peel all of the garlic cloves.
- Combine . Place the cloves in a small pan with the herbs, if you’re using them. Pour in enough oil to cover the cloves completely.
- Simmer . Set your pan on the stovetop over medium heat, until small bubbles form around the garlic. Reduce to a slow simmer and continue to cook for 30 minutes, stirring occasionally.
- Cool . Remove the pan from the heat and allow the oil to cool completely. The garlic will deepen in colour. Remove the herbs before storing.
Tips for Success
Follow these pointers for a perfect batch of garlic confit:
- Use good quality garlic . The flavour of your confit will largely depend on the quality of the garlic you use. Look for fresh, firm heads of garlic without any green sprouts.
- Don’t skimp on the oil . Make sure to use enough oil to completely cover the garlic cloves in the pan. Not only is this necessary for cooking the cloves, it also makes the most divine garlic-infused oil for dipping bread and drizzling on roasted vegetables !
- Adjust the heat as needed . All stoves are different! Watch the oil to ensure it doesn’t come to a boil or begin to fry the garlic. You want low, slow cooking here.
How to Use Garlic Confit
Once you have a jar of garlic confit in your fridge, the possibilities are endless! Here are just a few ways you can use your delicious homemade condiment:
- Spread 2-3 cloves of garlic confit over sourdough toast, then top with flaky sea salt.
- Mash the cloves into vegan butter , then use it the mixture to make garlic bread .
- Toss it with pasta, along with vegan Parmesan cheese and air fryer green beans .
- Spoon it over a bowl of mashed potatoes just before serving for a gourmet touch.
- Use it as a base for salad dressings or marinades.
How to Store
Refrigerate the garlic in the oil in a clean tight jar for around 2 weeks, ensuring that the garlic is completely covered with the oil. It’s important to have proper storage of the garlic and oil to prevent botulism.
Can I Freeze This Recipe?
Yes, you can freeze garlic confit for up to 3 months in an airtight container. Let it thaw in the refrigerator before using it.
More Recipes for Garlic Lovers
- Lemon Garlic Grilled Zucchini
- Air Fryer Roasted Garlic
- Vegan Garlic Naan
- Creamy Garlic Mushroom Pasta
- Garlic and Rosemary Focaccia Bread
- Vegan Garlic Alfredo Pasta
Ingredients
- 2-3 heads of garlic , with cloves peeled
- Herbs of choice , optional such as rosemary or thyme
- Avocado Oil, Olive Oil or Grapeseed Oil
Instructions
- Separate your garlic cloves and peel all of your garlic cloves. I like to shake mine in a jar which helps to loosen up the dry skins around the cloves.
- Add cloves to a small pan alongside any herbs. Pour over your oil, pouring enough to cover the cloves completely.
- Place your pan on a stovetop and bring to a medium heat, until small bubbles form around the garlic. Reduce to a very small simmer and let simmer for 30 minutes. Feel free to stir occasionally, and watch the oil to ensure it doesn’t raise to a frying temperature.
- Remove from heat and allow the oil to cool completely. The garlic will deepen even further in colour during this time to a golden colour. Strain off the herbs and store your garlic in the oil in a clean tight jar in the fridge for around 2 weeks, ensuring that the garlic is completely covered in the oil. It’s important to have proper storage of the garlic and the oil to prevent botulism.
- Serving suggestion for garlic confit on toast : spray or brush a pan with oil and bring to a medium heat. Add in a slice of sourdough and crisp up both sides.
- Remove from heat, and spread 2-3 cloves of garlic confit over the toast. Using your knife, spread to cover. Top with some flaky sea salt, cut in half, and enjoy!
