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RECIPE
10 INGREDIENTS15 STEPS1hr 50min

3-Ingredient Fresh Pasta with Cheesy Pumpkin Alfredo

5.0
13 Ratings
Community Pick
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.
3-Ingredient Fresh Pasta with Cheesy Pumpkin Alfredo Recipe | SideChef
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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.

How To Make Cheesy Pumpkin Alfredo Pasta From Scratch

How To Make Homemade Pasta Dough

Combine all the dry ingredients in a bowl, form a crater in the middle of it. Crack the eggs into the crated middle and gradually mix them into the flour using a fork. Start from the center whisking outwards. Once you have a crumbly mixture start kneading the dough. Knead for 5-10 minutes till the dough is smooth and elastic. Add more flour if needed.  Let the dough rest and cut it into 4 equal pieces.

How To Make Pasta Without a Pasta Maker

Take one piece of the pasta dough and roll it into a flat 10-inch oval. Flip occasionally and sprinkle with flour if needed. Roll one end of the 10-inch oval onto the rolling pin and start slowly stretching. Repeat to the other side of the dough. Stretch to the thickness a pasta machine would. Roll a bit more to thin out the edges. Sprinkle with flour and fold it onto itself, like a roll-up. Trim the edges with a knife. And cut it into ½ inch wide pieces.  Layout a sheet of parchment paper, sprinkle with flour, unroll your pasta noodles one by one, and place onto the paper. Repeat the process with the rest of your dough.



Ingredients & Substitutions

Fresh Pasta
  • All-purpose Flour - also known as AP flour, this flour is suitable for most recipes. If you want your pasta gluten-free, opt for Bob’s Red Mill gluten-free all-purpose flour or any other brand of your choice.
  • Eggs - this protein-packed versatile ingredient is an important component of fresh pasta. It adds moisture and fat, giving your fresh pasta a smooth and silky texture.
  • Kosher Salt - it has coarser, larger grains compared to regular table salt, and does not contain iodine. Thanks to the wider grains, it doesn’t make food overly salty but elevates the flavor instead. I recommend kosher salt not only in this dish but in general.
Cheesy Pumpkin Alfredo
  • Olive Oil - you will find olive oil in most if not all pasta dishes. I recommend using extra virgin olive oil for this recipe. Extra virgin olive oil is the least processed variety and retains all the natural antioxidants and vitamins, as well as its rich flavor.  As its flavor can be affected by overheating, we don’t recommend cooking with it using high temperatures. But extra virgin olive oil should be your first choice when it comes to salad dressings, pasta toppings, marinades, or bread dipping.
  • Pumpkin Puree - this fall season staple brings vibrant color to your plate and extra richness and creaminess to the Alfredo sauce. I use canned pumpkin puree in this recipe.  Make sure there are no flavor additives.  If you want to use fresh pumpkin puree, just follow our Pumpkin Puree recipe.
  • Nutmeg - known for its warm and woody flavor, it goes so well with pumpkin. It intensifies the flavor and adds an amazing aroma.
  • Parmesan Cheese - it is called “the king of cheeses” for a good reason. Its rich nutty flavor and gritty structure are essential for this pasta dish.  There are many imitations on the market. Look for the label “Parmigiano-Reggiano” if you want the real deal. Or ‘Grana Padano’ if you’re on a budget and looking for a more affordable substitute.   I always recommend getting a wedge of cheese and grate it yourself. It makes a whole lot of difference to the taste.
  • Basil - always go for fresh basil when possible. Nothing beats the balance of sweet and savory, the peppery kick with notes of mint, and anise that fresh basil adds to any dish.


Tips & Suggestions

  • Dry Pasta - you can always use dry store-bought pasta for this recipe if you’re pressed on time. Just keep in mind that you might need to use a bit more of the pasta water to get the creamy texture. You can also use this low-carb Keto Pasta with this pumpkin Alfredo sauce as well. It is just as delicious.
  • Red Pepper Flakes - sprinkle some red pepper flakes on top when serving if you want an extra spicy kick to it.
  • Make sure your cooking water is salty enough. It is important to have an even distribution of salt and not to overcompensate for flavorless pasta by oversalting the sauce.
  •  
  • I’m almost sure you know better than that. But just in case. Do not rinse your cooked pasta under any circumstances.


Frequently Asked Questions

How to Reheat Leftovers?

  • Reheat the leftovers on low heat adding a splash of milk and continue stirring to prevent it from burning.
  • If you’re cooking a new batch of pasta, and only need to reheat the sauce, simply put the pasta into the sauce with a bit of extra pasta water to help loosen it up.

Can You Add Meat to This Cheesy Pumpkin Alfredo Pasta?

Absolutely! Add chicken, shrimp, or any type of protein you prefer.



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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
https://www.sidechef.com
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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
https://www.sidechef.com
1hr 50min
Total Time
$3.15
Cost Per Serving

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

VIEW ALL
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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