One Pot Pumpkin Alfredo with Smoked Sausage – browned butter, sage, sausage, pumpkin and fresh spinach make this the perfect fall dinner recipe. These flavors are truly incredible!Jump to Recipe
One Pot Pumpkin Alfredo
This pumpkin alfredo is loaded with flavor, and the best part is everything comes together in one pot. Creamy homemade alfredo sauce with classic fall flavors like browned butter, sage, and pumpkin. The addition of smoked sausage and fresh spinach make this a true complete one pot meal with incredible flavor.
Ingredients for Pumpkin Alfredo
- Browned Butter – butter should just start to turn brown. I used salted butter.
- Fresh Sage – the flavor of fresh sage is so delicious and pairs so perfectly with browned butter. If substituting dried sage, use 1/8 teaspoon – just a pinch so it doesn’t overpower the dish.
- Smoked Sausage – cut thin on the diagonal, the sausage adds so much flavor to the pumpkin alfredo. Smoked turkey sausage is a great substitute.
- Minced Garlic – minced fresh garlic is the best and most flavorful choice. 1/4 teaspoon of garlic powder mixed into the sauce would be a good substitute.
- Low-Sodium Chicken Broth – this recipe calls for a 14.5 oz can of low-sodium chicken broth. To substitute, use equal amount of water and 1 teaspoon of chicken bullion.
- Heavy Cream – look for cream that says heavy cream and not whipping cream. The fat content in cream can vary greatly, which affects the final thickness of the sauce.
- Penne Pasta – Any bite size shaped pasta will work in this recipe. I use Barilla or store brand pasta for one pot pasta recipes. Slow dried pasta brands are delicious, but the texture doesn’t hold up as well in a one-pot pasta recipe.
- Pumpkin – 100% pure pumpkin from a can, using fresh pumpkin puree may change the consistency of the finished dish. Also make sure it is not Pumpkin Pie filling.
- Parmesan Cheese – freshly shredded parmesan cheese from a block of Parmigiano-Reggiano is ideal. A wedge from Costco or Trader Joe’s has the best flavor and value. Avoid bagged shredded parmesan cheese as it is too dry to melt into the sauce.
- Baby Spinach – fresh baby spinach with large stems removed.
How to Make One Pot Pumpkin Alfredo
- Start by browning butter with fresh sage over medium low heat.
- Remove sage leaves and add sausage to pan followed by garlic.
- Add chicken broth, heavy cream, pumpkin, and uncooked pasta and stir together.
- Increase heat until mixture starts to bubble. Reduce heat to medium low and simmer for about 15 minutes covered, until pasta is tender.
- Stir in spinach and parmesan cheese.
- Season with freshly ground black pepper. I did not add any additional salt since the sausage, chicken broth, and parmesan all add salt to the dish.
- Top with minced fresh parsley and fresh sage.
More Pumpkin Recipes
- Pumpkin Cream Cheese Bread
- Fluffy Pumpkin Pancakes
- Pumpkin Cream Cheese Muffins
- Pumpkin Snickerdoodles
- Crispy Pumpkin Waffles
- 4 tablespoon butter
- 6 sage leaves fresh
- 14 oz smoked sausage
- 4 cloves garlic minced
- 1 ¾ cup low-sodium chicken broth
- 1 ¼ cup heavy cream
- 1 cup pumpkin canned pure pumpkin
- 8 oz penne pasta uncooked
- 1 ½ cups baby spinach fresh
- 1 cup parmesan cheese freshly shredded
- ½ teaspoon black pepper
- chopped sage and parsley for topping
In a large skillet, melt butter over medium heat with whole sage leaves until butter is lightly browned. Once butter is browned, remove sage leaves and set aside. Add sliced sausage to pan and cook for an additional 2-3 minutes. Add minced garlic to pan with sausage and cook for another minute.
Add chicken broth, heavy cream, pumpkin, and penne pasta to the pot and stir to combine. Increase heat to medium-high until it starts to simmer. Stir again and reduce heat to medium-low. Cover and cook for about 15 minutes, or until pasta is tender.
Stir is spinach, then parmesan cheese. Sprinkle with fresh parsley and sage.
If you make this pumpkin alfredo, I’d love for you to tag me on Instagram at @no2pencilblog
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This was such a delicious dinner to celebrate the fall season. I have never used pumpkin puree in this way and it was incredible, you opened my eyes to a whole new way of using it!!