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5 from 12 votes

Pumpkin Tagliatelle Alfredo

The creamiest Alfredo sauce, it has the color of the season thanks to the addition of pumpkin puree. The best part: you can have dinner ready in less than 15 minutes.
Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Pastas
Cuisine: Italian-American Fussion
Keyword: pumpkin alfredo sauce, pumpkin alfredo sauce recipe, pumpkin tagliatelle alfredo, pumpkin tagliatelle alfredo recipe, pumpkin tagliatelle alfredo sauce
Servings: 6
Calories: 431kcal
Author: Enri


  • 1 tagliatelle package
  • 2 Nestle Media Crema cans
  • the juice of a lemon
  • 1 cup pumpkin puree
  • 1 cup grated Parmesan cheese
  • Freshly ground black pepper
  • 1 pinch of freshly grated nutmeg
  • Salt
  • 2 Tablespoons butter


  • Cook the tagliatelle to cook following the package instructions. One minute before the pasta is al dente, remove from heat, strain and reserve.
  • In a pan over medium-low heat put the cream, add the lemon juice and stir. Do not worry if lumps form.
  • Add the pumpkin puree and stir until it forms a uniform mixture.
  • Add the Parmesan cheese and continue stirring until the cheese is incorporated.
  • Season with pepper and grate the nutmeg.
  • Add salt and stir.
  • Continue to cook, stirring constantly until the cheese has melted and the sauce has a creamy and velvety appearance.
  • Add the butter and stir.
  • Add the tagliatelle and incorporate, making sure the sauce covers all the pasta.
  • Cook for a minute more stirring constantly.
  • Serve immediately with fresh ground pepper.



Serving: 1.5cups | Calories: 431kcal | Carbohydrates: 67g | Protein: 18g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 586mg | Potassium: 291mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6616IU | Vitamin C: 4mg | Calcium: 213mg | Iron: 2mg