Truffle Pumpkin Alfredo Pasta

This Truffle Pumpkin Alfredo Pasta is a cozy, autumn-inspired twist on classic Alfredo. Pumpkin purée adds richness and subtle sweetness to the creamy sauce, while garlic, Parmesan, and truffle oil bring depth and savory complexity. Tossed with perfectly al dente pasta and finished with extra Parmesan and a splash of pasta water for silkiness, this dish is indulgent, aromatic, and ready in under 30 minutes—perfect for a fall dinner night in.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 1,505 kcal per serving

Ingredients

½ lb - pasta
3 tablespoons - butter
1 tbsp - olive oil
3 cloves - garlic
½ cans - pumpkin purée
1 ½ cups - heavy cream
½ tsp - salt
¼ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
¾ cup - grated Parmesan cheese
1 tbsp - truffle oil
Reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
In a pan over medium heat, melt butter with olive oil.
Add minced garlic and cook until fragrant, about 1–2 minutes.
Stir in pumpkin purée, then pour in heavy cream and bring to a simmer.
Season with salt, pepper, garlic powder, and onion powder.
Reduce heat and add Parmesan cheese. Stir until melted and sauce is smooth.
Add cooked pasta and a splash of pasta water. Stir to combine.
Drizzle in truffle oil and mix well. Adjust consistency with more pasta water if needed.
Serve hot, topped with extra Parmesan cheese.

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