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RECIPE
10 INGREDIENTS15 STEPS1HR 50MIN

3-Ingredient Fresh Pasta with Cheesy Pumpkin Alfredo

5.0
13 Ratings
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Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
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If you ever thought that making your own pasta was “too complicated”, this is the recipe for you. A deceptively simple, 3-ingredient fresh pasta tossed with a quick, cheesy pumpkin alfredo sauce makes this the perfect recipe for anyone looking to dip their toes into the mysterious world of homemade pasta.
1HR 50MIN
Total Time
Lauren Holdcroft at SideChef
Recipe Editor 📝🍴Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Fresh Pasta

2 1/2 cups
plus more for dusting as needed
4
Large  Eggs
1 tsp
plus more for the pasta water

Cheesy Pumpkin Alfredo

3 cloves
2 Tbsp
1/4 tsp
Ground Nutmeg
3/4 cup
Freshly Grated  Parmesan Cheese
plus more for garnish
1/2 cup
plus more for garnish
to taste
Crushed Red Pepper Flakes
for garnish
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Nutrition Per Serving

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CALORIES
488
FAT
16.9 g
PROTEIN
20.7 g
CARBS
62.2 g

Author's Notes

Make sure to prepare a clean workspace so you have room to knead and roll out the dough! Not feeling fresh pasta? This recipe is also great with your favorite dry pasta brand - just keep in mind that you will need to use extra pasta water to get the final sauce to the perfect glossy texture.

Cooking Instructions

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Step 1
First, make the pasta dough. Add All-Purpose Flour (2 1/2 cups) and Kosher Salt (1 tsp) to a medium mixing bowl and give a quick stir, then make a well and add the Eggs (4) . Using a fork, slowly incorporate the flour into the well of eggs until a shaggy, crumbly mixture forms.
Step 2
Turn the dough out onto a clean surface and knead until the dough is smooth and elastic and no flour bits remain, 5-10 minutes. If the dough isn’t coming together, simply drizzle with a teaspoon of water and keep going. Keep extra flour nearby and sprinkle a bit at a time onto the dough if it starts to get really sticky - but a little bit of stick is ok.
Step 3
Wrap the dough in plastic wrap and let rest for 30 minutes or up to 3 hours. Do not skip this step! It’s what will give your pasta its perfect texture - and make it much easier to roll.
Step 4
Now let’s prep our ingredients. Mince the Garlic (3 cloves) . Thinly slice the Fresh Basil Leaves (1/2 cup) by stacking them first (leave a few whole leaves for garnish). Set aside.
Step 5
After 30 minutes, remove the dough and cut it into quarters. Make sure to wrap the others back up to prevent drying.
Step 6
Roll a piece into a flat, roughly 10-inch oval by rolling from the middle on a floured surface, flipping occasionally.
Step 7
After rolling into a flat oval, it’s time to stretch the dough. Roll one end of the dough onto the rolling pin and gently stretch the dough out until it begins to look translucent. Do the same for the other side. Roll a bit more if needed to thin the edges until you have a super-thin, uniform piece of dough. Add flour as needed to prevent sticking to the surface.
Step 8
Flour the rolled dough more so it won’t stick, then fold it over onto itself, almost like you’re rolling it up. Trim the ends then slice into ½-inch wide pieces.
Step 9
On a floured piece of parchment paper, roll and lay them out straight, stretching each noodle a little bit as you go. Repeat with remaining dough, layering parchment or wax paper between each batch to prevent sticking.
Step 10
Set a large pot of water (around 10 cups) over medium-high heat and salt generously, at least a Tbsp. Bring to a boil.
Step 11
While the water boils, place a large skillet over medium-high heat. Add a generous splash of Olive Oil (2 Tbsp) , then add the garlic and Ground Nutmeg (1/4 tsp) . Stir to infuse the oil for around a minute, then quickly add the Canned Pumpkin Purée (1 cup) and cook, stirring, for around 10 minutes.
Step 12
Once the pumpkin puree darkens slightly and turns paste-like, turn off the heat.
Step 13
When the water has reached a rolling boil, add the pasta and immediately stir to separate the noodles and prevent sticking. Cook until al dente, 2-3 minutes MAX depending on the thickness. Fresh pasta cooks really fast, so keep an eye on it, and don’t be afraid of a taste test! You want it to still have a little bit of a bite to it since it will continue to cook in the sauce. Add the cooked pasta directly to the sauce using tongs.
Step 14
Add the Parmesan Cheese (3/4 cup) , basil, and 1/4 cup of pasta water. Turn heat to medium, and toss (gently!) to combine the noodle with the sauce. Keep splashing generously with pasta water as needed to loosen the sauce into a luscious, creamy texture that fully coats each noodle (I used about 1 cup of water total). Cook, tossing, for 2-3 more minutes until everything is fully combined.
Step 15
Serve in large, shallow bowls, topped with Crushed Red Pepper Flakes (to taste) , parmesan cheese, and some whole basil leaves.
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Nutrition Per Serving
Calories
488
% Daily Value*
Fat
16.9 g
22%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
193.8 mg
65%
Carbohydrates
62.2 g
23%
Fiber
3.8 g
14%
Sugars
2.3 g
--
Protein
20.7 g
41%
Sodium
898.1 mg
39%
Vitamin D
1.1 µg
6%
Calcium
266.8 mg
21%
Iron
5.3 mg
29%
Potassium
304.9 mg
6%
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