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Pumpkin Alfredo

Indulge in the creamy goodness of Pumpkin Alfredo, a comforting pasta dish that seamlessly blends sweet pumpkin with rich Alfredo sauce. This delightful recipe transforms simple ingredients into a warm hug for your taste buds, perfect for chilly evenings or festive gatherings. With a stunning orange hue and aromatic spices, this dish is both visually appealing and incredibly satisfying. Whether served as a weeknight dinner or a special occasion meal, Pumpkin Alfredo invites friends and family to gather around the table for unforgettable moments.

  • Total Time: 25 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz fettuccine pasta
  • 1 cup canned pumpkin puree (not pie filling)
  • 1 cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • Salt and pepper to taste
  • 2 tbsp olive oil or butter

Instructions

  1. Boil salted water in a large pot, add fettuccine, and cook until al dente (about 8-10 minutes). Drain and set aside.
  2. In a separate pan over medium heat, add olive oil or butter. Sauté minced garlic for about 1 minute until fragrant.
  3. Lower heat and stir in pumpkin puree and heavy cream until thoroughly mixed.
  4. Add Parmesan cheese, nutmeg, salt, and pepper. Stir until cheese melts and sauce is smooth.
  5. Add drained fettuccine to the sauce, tossing well to coat each noodle evenly.
  6. Plate with extra Parmesan on top and garnish with fresh herbs or red pepper flakes if desired.
  • Author: Larissa W.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 450
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 70mg

Keywords: For a dairy-free version, substitute heavy cream with coconut milk. Add sautéed spinach or crispy bacon bits for extra flavor. Store leftovers in an airtight container for up to three days; reheat gently on the stovetop with a splash of milk.