One of my favorite ways to experiment with fall flavors is to incorporate pumpkin into savory dishes. This Pumpkin Fettuccini Alfredo with Sage Butter does just that.

It’s a creamy, decadent pasta dish that elevates the classic fettuccini alfredo recipe by adding pumpkin puree warmth and sage butter’s irresistible fragrance. If you’re a fan of comforting fall meals, this one is perfect for chilly evenings and will quickly become a favorite in your kitchen.

A bowl of creamy pasta topped with grated cheese and herbs on a decorative blue and green floral plate, placed on a marble surface surrounded by light-colored leaves.

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How I Made Pumpkin Fettuccini Alfredo with Sage Butter: A Cozy Fall Pasta Dish

A bowl of pasta topped with grated cheese and herbs, placed on a marble surface. The bowl has "YUM" written on its rim.

Fall is a time for warm, comforting dishes that fill your home with delicious aromas and bring a sense of coziness to the table.

Let me explain how I made this delightful dish, offering some tips and tricks. Whether you’re a seasoned home cook or just looking to try something new, this recipe is easy to follow and packed with fall flavor.

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Blue Talavera Ceramic 13″ Serving Bowl

8.5″ White Ceramic Serving Bowls

20″ Silk Artificial Eucalyptus Stems

Ingredients You’ll Need

Various cooking ingredients on a countertop: fresh herbs, ground nutmeg, Parmesan cheese, a can of pumpkin, and a bottle of heavy whipping cream.

Here’s what you’ll need to make this delicious Pumpkin Fettuccini Alfredo with Sage Butter:

12 oz fettuccine pasta
1 cup pumpkin puree (canned or homemade)
1 cup heavy cream (for that luxurious creamy texture)
1/2 cup grated Parmesan cheese (the more Parmesan, the better, in my opinion!)
Two cloves garlic, minced (for a fragrant base)
1/4 tsp ground nutmeg (nutmeg brings out the earthiness of the pumpkin)
Salt and pepper to taste
4 tbsp unsalted butter (half for the sauce, half for the sage butter)
Eight fresh sage leaves (fried until crispy and fragrant)
Optional: crispy bacon bits or sautéed mushrooms (for an extra layer of flavor and texture)

Step 1: Cooking the Fettuccine

The first step is to cook your fettuccine pasta according to the package instructions. Bring a large pot of salted water to a boil and cook the pasta until it’s al dente. I prefer fettuccine for this recipe because its wide, flat shape perfectly holds onto the creamy pumpkin Fettuccini alfredo sauce, but you can substitute it with any pasta you like. Once the pasta is cooked, drain it and set it aside. You’ll want to toss it into the sauce right after it’s made, so it’s best to have it ready.

Step 2: Creating the Pumpkin Fettuccini Alfredo Sauce

A pat of butter and minced garlic in a white pan on a stovetop.

Pumpkin puree cooking in a white pan with melted butter.

Now, let’s move on to the heart of this dish: the Pumpkin Alfredo sauce. The key to making any Alfredo sauce is balancing creaminess with flavor, and adding pumpkin gives this sauce a rich, autumnal twist.

In a large skillet, melt two tablespoons of butter over medium heat. Once melted, add the minced garlic and sauté until fragrant—about 1-2 minutes. Be careful not to let the garlic brown too much, as it can become bitter.

Next, stir in the pumpkin puree, heavy cream, and Parmesan cheese. These ingredients will form the creamy base of your Alfredo sauce. As the mixture heats up, stir frequently to prevent it from sticking to the bottom of the pan. You’ll notice the sauce beginning to thicken after 5-7 minutes. If you prefer a slightly thinner sauce, add a splash of pasta water or extra cream to adjust the consistency.

Now, it’s time to season the sauce. Add nutmeg, which pairs beautifully with pumpkin, giving the sauce a subtle, warm spice that elevates the flavor. Don’t forget to season with salt and pepper to taste. Remove it from the heat once the sauce has thickened and the flavors are melded together.

Step 3: Making the Sage Butter

Butter melting with fresh mint leaves in a frying pan.

Close-up of crispy fried sage leaves on a white paper towel.

While the pumpkin Alfredo sauce is simmering, you can start making the sage butter, which adds an extra layer of indulgence and earthy flavor to the dish. Sage is a quintessential fall herb, and when fried in butter, it becomes crisp and aromatic—a perfect finishing touch for this pasta.

Melt the remaining two tablespoons of butter in a small pan over medium heat. Once the butter has melted, add the fresh sage leaves. Cook them for 2-3 minutes, until the butter browns slightly and the sage leaves become crispy. Watch the butter carefully—it can go from browned to burnt quickly, and you want it just right for a nutty, rich flavor.

Once the sage leaves are crispy, remove the pan from the heat and set it aside. You’ll use this browned sage butter and fresh sage to top your pasta for added flavor.

HexClad 12″ Hybrid Stainless Steel Frying Pan w/Stay-Cool Handle

HexClad 7-Quart Stainless Steel Sauté Pan

Step 4: Combining the Pasta with the Sauce

A plate of creamy pasta topped with grated cheese and fresh herbs on a decorative dish.

With the Pumpkin Fettuccini Alfredo sauce ready and the sage butter waiting in the wings, it’s time to bring everything together. Add the cooked fettuccine to the skillet with the Alfredo sauce and toss it gently to coat the pasta in the creamy pumpkin goodness. The sauce should cling to the noodles, enveloping them in rich flavor.

If the sauce feels too thick, you can always add some reserved pasta water or more cream to loosen it up. The heat from the pasta will also help melt the Parmesan even more, creating a silky smooth sauce that’s just irresistible.

Step 5: Plating and Serving

A plate of creamy pasta garnished with grated cheese and herbs, served in a decorative bowl.

Now for the best part—plating the pasta! Once the fettuccine is fully coated in the Pumpkin Alfredo sauce, serve it in individual bowls or on a large platter if you feed a crowd. Drizzle the browned sage butter over the top of each portion and garnish with the crispy sage leaves. Not only do the sage leaves add a beautiful presentation, but they also provide a satisfying crunch that contrasts perfectly with the creamy sauce.

You can sprinkle crispy bacon bits or add sautéed mushrooms as optional garnishes for extra flavor and texture. The smoky bacon pairs well with the sweetness of the pumpkin, while the earthy mushrooms add depth to the dish.

A ceramic bowl with botanical and vegetable illustrations, perfect for serving a Harvest Salad, featuring flowers and leaves on the exterior and pumpkins, gourds, and leaves on the interior.

Fall 13″ Serving Bowl

A stack of four ceramic plates in muted earth tones. — Mora Ceramic Flat Pasta Bowl Set

26oz Porcelain Salad Bowls

Blue and White 8″ Large Pasta Bowls

Blue Flower Ceramic Bowls, Set of 4

Why This Dish Is Perfect for Fall

A bowl of fettuccine pasta topped with creamy sauce, grated cheese, and garnished with fresh basil leaves. The bowl has "YUM" written on the inside rim.

Something about the combination of pumpkin, sage, and butter screams fall. This Pumpkin Alfredo with Sage Butter takes the richness of classic Alfredo sauce and enhances it with the earthy, slightly sweet flavor of pumpkin. It’s a perfect dish for crisp fall evenings when you crave something warm and comforting.

Plus, the sage butter adds a touch of elegance, turning this into a special meal without being overly complicated. The best part is that this recipe is incredibly versatile. You can customize it by adding grilled chicken or roasted vegetables or serving it with a simple fall salad.

Final Thoughts

Making this Pumpkin Alfredo with Sage Butter was fun and incredibly satisfying. The balance of flavors—the creamy pumpkin sauce, the richness of the sage butter, and the crispy sage leaves—come together to create a delicious pasta dish as comforting as it is. Whether hosting a fall dinner party or wanting to indulge in a cozy weeknight meal, this recipe will impress.

Give it a try, and you’ll see why Pumpkin Alfredo is the perfect way to celebrate fall flavors! Happy cooking!

Yield: 6 servings

Pumpkin Alfredo with Sage Butter

This recipe puts a fall twist on classic Alfredo pasta by incorporating creamy pumpkin puree and fragrant sage butter. It's a comforting, savory dish that's perfect for chilly evenings.

Ingredients

12 oz fettuccine pasta
1 cup pumpkin puree
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 tsp ground nutmeg
Salt and pepper to taste
4 tbsp unsalted butter
8 fresh sage leaves
Optional: crispy bacon bits or sautéed mushrooms for garnish

Instructions

Cook the fettuccine according to package instructions. Drain and set aside.
In a large skillet, melt 2 tbsp of butter over medium heat. Add the garlic and sauté until fragrant.
Stir in the pumpkin puree, heavy cream, Parmesan, nutmeg, salt, and pepper. Cook, stirring frequently, until the sauce thickens (about 5-7 minutes).
In a separate small pan, melt the remaining 2 tbsp of butter and add the sage leaves. Cook until the butter is browned and the sage leaves are crispy.
Toss the cooked pasta in the pumpkin Alfredo sauce. Serve topped with sage butter and optional garnishes like bacon bits or sautéed mushrooms.