Pumpkin Pasta with Rosemary Cream Sauce Recipe

Our Pumpkin Pasta with Rosemary Cream Sauce recipe gives fettuccine alfredo a  fall-style makeover by adding pumpkin and nutmeg to the pasta, a healthy dose of rosemary to the cream sauce, and some pepitas for a little festive texture.


45 mins


30 mins




Pumpkin Pasta Dough (Leite Culinaria’s recipe)

  • 1/3 cup puréed cooked pumpkin (or canned pumpkin purée)
  • 2 large eggs
  • 2+ cups “00” flour
  • 2 Tbsp semolina flour, plus more for work surface
  • 3/4 tsp salt
  • Pinch of nutmeg

Mushrooms & Sausage

  • 4 whole portobello mushrooms, sliced in 1/2” strips
  • Olive oil
  • Balsamic vinegar
  • Garlic powder
  • Dried basil
  • Dried oregano
  • Crushed red pepper
  • Salt
  • Pepper
  • 5 Italian sausages, hot or mild


Rosemary cream sauce

  • 1/4 cup butter
  • 4 Tbsp olive oil
  • 1 onion
  • 1 head of garlic
  • 4 fresh sprigs rosemary
  • 1/2 Tbsp dried Rosemary
  • 2 tsp crushed red pepper
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 1 cup Parmesan, fresh grated
  • Salt and pepper to taste
  • Pepitas, for garnish

Pumpkin Pasta with Rosemary Cream Sauce on two plates with sausage and mushroom

Pumpkin Pasta with Rosemary Cream Sauce

Pumpkin Pasta Dough

  1. In a bowl, whisk together pumpkin and 1 egg.
  2. In a food processor, briefly pulse “00” flour, semolina flour, salt, and nutmeg.
  3. Add pumpkin mixture to food processor and briefly pulse until well-combined. Add the other egg and pulse until dough beings to look crumbly.
  4. Remove from food processor and, on a semolina floured work surface, press dough into ball. Knead the dough until it’s smooth. Form into ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
  5. Bring pot of water to boil. Either hand-cut or with a machine, cut dough into fettuccine. Boil for 2-3 minutes or until pasta is al dente.


Mushrooms & Sausage

  1. In a large bowl, whisk together all ingredients except mushroom and sausage. Carefully toss mushrooms strips in sauce.
  2. Grill mushroom strips and sausage to taste.


Rosemary Cream Sauce

  1. In a pan over medium-high heat, add butter, olive oil, and fresh rosemary. Add onions and cook until soft. Add garlic dried rosemary, and crushed red pepper and cook until fragrant.
  2. Slowly stir in milk and heavy cream. Slowly bring to a simmer and cook until it begins to thicken. Stir in parm cheese, then salt and pepper to taste.
  3. Stir in mushrooms, sausage, and pasta until everything is well-coated. Garnish with pepitas and serve immediately.

Pumpkin Pasta with Rosemary Cream Sauce

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