A creamy, pumpkin flavored Alfredo sauce mixed with wide egg noodles that is ready in only 20 min is the perfect rainy day, autumn comfort food! This yummy recipe is the busy mom’s weeknight go-to dinner because it has few ingredients, is easy and fast to prep and tastes great. Plus, this Pumpkin Alfredo Egg Noodles is one way to get your kids to eat nutritious pumpkin.
Pasta is my go-to recipe when I don’t have much in the fridge and need to go grocery shopping. I’ll make Italian Sausage and Spinach with Ziti when I need a quick, tasty dinner.
I feel like a large part of a mom’s responsibility is just keeping food stocked and cooked in the house. Although, dads help with this too, it can be overwhelming each week to come up with meals everyone will enjoy without burning ourselves out.
How to Make Pumpkin Alfredo with Egg Noodles
This Pumpkin Alfredo with Egg Noodles recipe is so easy, fast and delicious that you will be eager to put it on the dinner rotation and ensure your pantry is always stocked with canned pumpkin and egg noodles. It really is as easy as adding canned pumpkin to a tasty Alfredo Sauce which, makes it more hearty, more nutritious, and more delicious! Oh, that rhymes!
This recipe is quite simple. Cook the egg noodles and drain. Using the same pot, add heavy cream, milk, butter, grated Parmesan cheese garlic powder, nutmeg, salt and pepper to a pot and stir it a few minutes until it thickens. Then, add canned or fresh pumpkin puree until the pumpkin is heated through. Last, add the cooked egg noodles back to the pot, add the Alfredo sauce and stir together. It’s done that easily!
I add garlic powder to almost everything. It is my “all purpose seasoning” because it really gives great flavor, even if I’m already using fresh garlic. Sometimes, I feel a little extra garlic can make a good recipe great! Getting the right amount of garlic flavor is key.
- I suggest using egg noodles in this recipe but, you could use fettuccine too.
- Use pureed Butternut Squash instead of pumpkin.
- Use coconut milk instead of heavy cream and milk to make it Vegan
This Pumpkin Alfredo Egg Noodles pasta dish only takes 15 min to make in the time it takes to cook the pasta! When you have a hungry family to feed fast, this pasta dinner will do the trick without a lot of dishes to wash. It’s a great Meatless Monday vegetarian weeknight meal!
I took this recipe to Weekend Potluck #341.
Pumpkin Alfredo with Egg Noodles ready in 15 min!
- 12 oz bag of wide egg noodles
- 8 oz canned pumpkin
- 8 oz heavy cream
- 1/4 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/8 tsp Salt
- 2 tbsp salted butter
- 1/4 tsp garlic powder
- 1/4 tsp ground nutmeg
- black pepper to taste
Cook egg noodles according to package directions with salted water. While noodles are cooking, begin to make Pumpkin Alfredo Sauce.
In a 4 quart pot, add whipping cream, milk, butter, grated Parmesan cheese, salt, pepper, garlic powder and nutmeg. Stir on medium heat for a few minutes until thickened. Add canned pumpkin and continue to stir a few minutes on medium heat until the pumpkin has heated through.
Add drained egg noodles to the pot with sauce and combine.
Add additional salt, if needed.
The cook time does not count the time it takes to boil the water for the pasta as times vary per stove and whether the pot is covered.
The pumpkin Alfredo sauce is prepped and cooked in the time it takes to cook the pasta.