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Creamy rigatoni pasta topped with chopped walnuts, fresh sage leaves, and a rich pumpkin-colored sauce, served in a white bowl.
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Pumpkin Alfredo Pasta with Sage Walnut Crispies (Easy Fall Recipe)

This pumpkin Alfredo pasta simmers pumpkin puree with shallot, garlic, cream, and Parmesan into a rich silky sauce tossed with rigatoni and topped with caramelized sage walnut crispies for an easy impressive fall dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Calories: 657kcal

Equipment

Ingredients

Pumpkin Alfredo Pasta

  • 2 tablespoons unsalted butter
  • 1 small shallot finely chopped
  • 4 garlic cloves minced
  • 1 cup pumpkin puree
  • ¾ cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1/3 cup finely grated Parmesan cheese plus more for serving
  • ½ teaspoon kosher salt plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • Pinch of ground nutmeg
  • ½ lb rigatoni or other pasta of choice
  • ½-1 cup reserved pasta water as needed

Sage Walnut Crispies

  • ½ cup walnuts finely chopped
  • 1 tablespoon fresh sage leaves finely chopped
  • 1 tablespoon unsalted butter melted
  • ½ tablespoon brown sugar
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper to taste

Instructions

Make the Sage Walnut Crispies

  • Heat a skillet over medium-low heat.
  • Add the melted butter and chopped walnuts. Cook for 2–3 minutes, stirring frequently, until the walnuts are lightly toasted and fragrant.
  • Add the chopped sage, brown sugar, salt, and black pepper. Continue cooking for 1–2 minutes, stirring constantly, until the sage is fragrant and the walnuts are lightly caramelized.
  • Immediately transfer the walnut mixture to a plate and spread it into an even layer to cool and crisp up.
  • Watch the mixture closely once the sugar is added—it can burn quickly.

Cook the Pasta

  • Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente.
  • Before draining, reserve at least 1 cup of pasta water.

Make the Pumpkin Alfredo Sauce

  • While the pasta cooks, melt the butter in a large skillet or sauté pan over medium-low heat.
  • Add the shallot and cook for 2–3 minutes, until softened.
  • Add the garlic and cook for about 30 seconds, just until fragrant. Be careful not to brown it.
  • Stir in the pumpkin puree and broth. Simmer for 2–3 minutes, stirring occasionally, until smooth and heated through.
  • Reduce the heat to low and stir in the heavy cream, Parmesan, salt, black pepper, and nutmeg.
  • Cook for another 2–3 minutes, stirring frequently, until the sauce is smooth and slightly thickened. Avoid boiling the sauce after adding the cream.

Combine the Pasta and Sauce

  • Add the drained pasta directly to the skillet with the pumpkin Alfredo sauce.
  • Toss until the pasta is evenly coated. Add reserved pasta water, a few tablespoons at a time, until the sauce reaches a smooth, creamy consistency that coats the pasta without being too thick.
  • Taste and adjust the salt and pepper as needed.

Serve

  • Divide the pasta among bowls and top generously with the sage walnut crispies.
  • Finish with additional Parmesan and freshly cracked black pepper, if desired.
  • For extra protein, serve with sliced grilled or roasted chicken.

Notes

  • Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and will change the flavor of the sauce.
  • Freshly grated Parmesan works best: It melts more smoothly into the sauce than pre-shredded Parmesan.
  • Don't boil the Alfredo sauce: Keep the heat low once the cream and Parmesan are added to help prevent the sauce from becoming grainy.
  • Save your pasta water: The starchy water helps loosen the sauce and gives it a silky, glossy texture.
  • Adjust the consistency: The sauce will thicken as it sits. Add a splash of pasta water when reheating or if the sauce becomes too thick.
  • Watch the walnut crispies: The brown sugar caramelizes quickly. Keep the heat at medium-low and stir frequently.
  • Pasta options: Rigatoni works especially well because the sauce gets caught inside the tubes, but penne, shells, fettuccine, or bow ties would also work.
  • Add chicken: For a higher-protein meal, top with sliced grilled chicken, roasted chicken, or leftover rotisserie chicken.
  • Make it vegetarian: Use vegetable broth instead of chicken broth.

Nutrition

Calories: 657kcal | Carbohydrates: 55g | Protein: 16g | Fat: 43g | Saturated Fat: 22g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 759mg | Fiber: 5g | Sugar: 8g