Pumpkin Alfredo Sauce

Linguine pasta topped with orange sauce and three fresh sage leaves on a black plate.

This rich and flavorful pumpkin alfredo sauce blends warm fall notes with the savory depth of garlic, sage, and asiago. It’s an easy way to bring a touch of autumn comfort to pasta, gnocchi, or roasted vegetables — all in just minutes.

Course Main Dishes

Cuisine Italian

Cook Time 15

Total Time 15

Servings servings

Calories 249kcal

Author Diane Gail

Ingredients

2 tablespoons salted butter
4 garlic cloves minced
6 fresh sage leaves chopped
1 1/2 cups light cream
1 cup pumpkin purée
1 cup shredded asiago cheese

US Customary - Metric

Instructions

Melt butter: Place butter in a saucepan and melt over medium heat.
Add aromatics: Stir in minced garlic and chopped sage. Lightly simmer for 2 minutes.
Add cream: Pour in light cream and stir to combine.
Incorporate pumpkin: Add pumpkin purée and stir until fully blended.
Heat through: Warm the sauce thoroughly without bringing it to a boil.
Melt cheese: Stir in shredded asiago and continue stirring until smooth and melted.
Serve: Pour over pasta, gnocchi, or your favorite autumn-inspired dish.

Notes

Use fresh sage: Fresh sage gives the best flavor, but dried can be used in a pinch.
Watch the heat: Avoid boiling after adding cream to prevent curdling.
Cheese swap: Parmesan or romano can be substituted for asiago if needed.
Make it a meal: Add sautéed mushrooms, roasted chicken, or shrimp to turn this sauce into a full dinner.
Storage: Refrigerate leftovers in a sealed jar it generally keeps well for up to 3 days. Reheat gently on the stove.

Nutrition