Roasted Garlic Pumpkin Alfredo

As I type this we’re just coming off the back of a random September heatwave, which has well and truly thrown my eating habits in the air. I’m usually knee-deep in soups this time of year, but I’m currently wearing a t-shirt? Anywho, I’m not waiting around any longer. I’m calling it. It’s Autumn and therefore pumpkin season is upon us. Follow me…

Pumpkin Pasta Sauce

As someone with a prominent savoury tooth, I’m not a huge fan of pumpkin in a sweet context. Same goes for sweet potato. So this sauce 100% makes sense to me. If you’re usually #teamsweet just trust me on this. You’re gonna love it.

Roasted pumpkin

To create the sauce you’ll want to roast the pumpkin. Not only will this develop more flavour than if you were to boil it, but you also get the opportunity to throw in some garlic too. Roasted garlic is gorgeously sweet and nutty and compliments pumpkin so delightfully.

Can I use squash instead?

Yep! I use butternut squash interchangeably with this recipe. I find they differ very slightly in flavour and texture, but not enough to alter the recipe in any significant way. Once you’ve roasted the pumpkin and garlic you’ll want to blitz them into a smooth paste. I like to add in a dash of pasta water to help things along. Process shots: toss pumpkin in olive oil, salt and pepper (photo 1), slice tip off garlic bulb (photo 2), wrap in foil (photo 3), roast (photo 4), add to blender (photo 5), blitz until smooth (photo 6).

Creamy Pumpkin Pasta

The sauce is inspired by the classic Alfredo and we’ll use the garlic pumpkin puree as the base. Here’s what else you’ll need:

Cream – Make sure it’s heavy/double cream to keep the sauce rich and thick. Seasoning – I like adding some veg bouillon (stock powder) for some depth of flavour, alongside some nutmeg to compliment the pumpkin. Butter – I like to use unsalted to get more control over the saltiness of the dish. Parmesan – Ensure it’s freshly grated, not the packet/powdered stuff. Freshly grated blends through the sauce much easier.

The end result of the sauce is a rich, creamy sauce with a subtle tang of pumpkin and garlic. The flavours are mellow and it’s a simple sauce, so be sure to season well to bring it to life.

Starchy pasta water

The sauce will be pretty thick before you toss in the pasta. As such, you’ll want to stir in some of the leftover pasta water to thin it out. The starch will also help emulsify the fats and bind everything together to help create a smooth and creamy sauce. Make sure it’s well-salted and that you don’t overfill the pot of pasta with water, so that you don’t dilute the flavour of the sauce. Process shots: add garlic pumpkin puree to pan with cream and seasoning (photo 1), stir (photo 2), add butter (photo 3), stir (photo 4), toss in pasta (photo 5), toss in parmesan (photo 6).

Can I use pumpkin puree?

We don’t have great access to pumpkin puree in the UK and I can’t say I’ve tried it. But if it’s simply pureed pumpkin, you can sub that if you fancy! The roasted pumpkin weighs around 250g, so I recommend using that much (i.e. 1 cup).

Where do I find vegetable bouillon?

You’ll find this in small tubs near the stock cubes at most supermarkets. I recommend grabbing a tub as it’s really useful for adding flavour to lots of different recipes (soups, casseroles etc.). If you don’t have it then sub 1x crumbled vegetable Oxo cube.

What kind of pasta should I use?

Fettuccine is traditional for an Alfredo sauce, but I use Tagliatelle here. In reality though, any long-cut pasta will work.

What else could I add to this recipe?

You could add pancetta or bacon, which works nicely to enhance that sweet/salty balance. Chilli flakes would add another flavour dynamic. Herbs would also work nicely (notably sage), although I like to keep them out. Just to mimic more of a classic Alfredo.

Serving Pumpkin Alfredo

You’ll want to serve it up fairly quickly, as it’ll thicken the longer it sits (although this can easily be altered with a splash of pasta water). Here I’ve served with a tiny pinch of fresh parsley, just for garnish. But this isn’t necessary at all. Looking for similar recipes? Check out my Butternut Squash Pasta and Butternut Squash Mac and Cheese! Alrighty, let’s tuck into the full recipe for this roasted garlic pumpkin Alfredo shall we?!