Pumkin Alfredo Sauce

Experience taste of Fall in a comforting bowl of warm and cheesy Pumpkin Alfredo Sauce with Five Cheese Ravioli. This pasta sauce is luscious and creamy, and seasoned with fresh herbs like sage and rosemary! The recipe is very easy to make and very delicious!

5 from 2 votes

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Course: Main Course

Cuisine: Italian

Keyword: Italian Recipes, Pasta Recipes

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 621kcal

Author: Aayushi Patel

Equipment

1 12inch Frying Pan

Ingredients

For the Pumpkin Alfredo Sauce

6 Tablespoons Unsalted Butter
20 Sage Leaves 2 teaspoons finely chopped of fried sage leaves
2.5 Tablespoons Flour
1.5 Cups Heavy Cream
1 Cup Milk
1 Cup Canned Pumpkin Puree
2 Teaspoons Fresh Rosemary Finely Chopped
½ Teaspoon Black Pepper Powder
½ Teaspoon Garlic Powder
½ Teaspoon Dried Oregano
⅛ Teaspoon Cinnamon Powder
⅛ Teaspoon Nutmeg
1 Teaspoon Salt
½ Cup Parmesan Cheese Freshly Grated From the Block + a little more for serving.

Pasta

8 Cups Water
2 Teaspoons Salt
1 Lb Five Cheese Ravioli or any other pasta of your choice

Get Recipe Ingredients

Instructions

To Cook The Pasta

Bring a large pot of water to a boil. Cover the pot and let it boil, and this way the water comes to a boil faster.
Once the water starts to boil, add the pasta and salt.
Cook the pasta as per the packaging instructions.
Once the pasta is cooked, drain the pasta and wash it with cold water.
Let it rest, and cook the sauce.

For the Pumpkin Alfredo Sauce

In a 12inch Frying Pan, add 6 tablespoons unsalted butter on a medium low flame.
Now once the butter melts, add 20 sage leaves to the pan.
You will patiently wait until the sage leaves crisp up.
While the sage leaves are frying you will notice the butter starts to brown, which is perfect for this recipe. The brown butter adds a beautiful nutty flavor which is so delcious.
Turm them over after cooking them for a minute.
Once the sage leaves are crispy on both sides, take them out on a paper towel lined plate with a pair of tongs.
We will be using 5-7 fried sage leaves and finely chop them to season the sauce, along with other herbs and spices.
We will add 2.5 tablespoons of flour. Use a whisk and whisk it until no lumps. Cook the flour in the butter for a minute.
Now add heavy cream and milk, while whisking so no lumps are formed, and cook it for 3-4 minutes.
Add 2 teaspoons each fresh finely chopped rosemary and finely chopped fried sage leaves.
Now add 1 cup of canned pumpkin puree, half a teaspoon each black pepper powder, garlic powder, dried oregano, 1 teaspoon of salt, ⅛th teaspoon ground cinnamon and ⅛th teaspoon freshly grated nutmeg.
Whisk it all well. Now let this cook for another 3-4 minutes. Add ½ cup grated parmesan cheese.
If you are serving right away, toss the cooked pasta in the sauce, and stir it in until covered with sauce.
Garnish it with fried sage leaves and freshly grated parmesan cheese.

Notes

I prefer cooking the pasta after the sauce is ready.
I recommend you to cook the pasta, when you are ready to serve, especially in case you are using ravioli. They taste the best when served right off the pan.
If you have leftovers they stay fine in the refrigerator for up to 3 days. If you are planning to have leftovers, I suggest you store the cooked pasta and the sauce separately.

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