Pumpkin Alfredo Sauce

Pumpkin alfredo sauce is an easy creamy pumpkin sauce recipe that is bursting with pumpkin flavor. Whip up this pumpkin alfredo sauce recipe and pour over cheese ravioli, linguine, or any other pasta!

Course Dinner

Cuisine Italian

Keyword alfredo sauce, canned pumpkin recipe, how to make alfredo pumpkin sauce, pumpkin alfredo sauce, pumpkin recipe, savory pumpkin recipe, savory pumpkin sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 256kcal

Author Kelsey

Equipment

Ingredients

2 Tbsp olive oil
1 Red onion chopped
1 Garlic clove minced
1 Cup pumpkin puree
1 ¾ Cup stock
2 Cups ravioli
Salt and pepper to taste
½ Cup heavy cream
Parmesan cheese

Instructions

Start by adding your oil into a pan over medium heat. Add in your diced onion and saute until transparent. Then add in your garlic and cook another minute until fragrant.
Now you will add in your pumpkin puree and stir until it is combined. Now, you will cook for around 3 minutes. This is going to darken a little in color.
Stir in your chicken stock, salt, pepper, and ravioli. Stir well and cover with a lid and let it simmer for 5-8 minutes or until the ravioli is al dente.
Stir in the heavy cream and cook for 1 minute until nice and creamy.
Top with parmesan cheese.
Put your pumpkin alfredo sauce ravioli on a plate and serve up warm and enjoy.

Notes

Pasta Sauce: You can use any pasta you would like. Just make sure you cook according to the pasta. We love this homemade version but change it if you feel it works best.

Vegan Option: If you want to make vegan use almond milk and add a tablespoon of cornstarch in replace of heavy cream.

Storing: Store any leftovers you have in the fridge for 3-4 days. Then to reheat warm in the microwave or stove. The sauce will be thicker once cooled so you can pour in some heavy cream to thin out the sauce.

Nutrition