This creamy Pumpkin Fettuccine Alfredo recipe is the ultimate Fall comfort dish! This luxuriously creamy sauce incorporates pureed pumpkin and is so easy to make, it will easily become one of your favourite go-to autumn recipes!
It is no secret that I love pasta and that I love pumpkin. Putting them together, for me, is heaven on a plate! I absolutely adore this dish I am sharing with you today. It is packed with all the Fall coziness we all want this time of year!
One of my favourite pasta recipes is fettucine alfredo and with the addition of pumpkin to my favourite dishes of all time, I feel as though it makes it instantly healthy, right? That’s the story I am going with anyway. Afterall, pumpkin is good for you and loaded with nutrients. So bring on all the pumpkin-y goodness, I say!
The beauty of this recipe is that it doesn’t require much in terms of fancy ingredients (if you have pumpkin, you also probably have everything else you need on hand. Additionally, no fancy skills are required here nor do you need a lot of time.
If you have 25 minutes and a can of pumpkin puree, you are ready to get rocking!
Why you should make Pumpkin Fettucine Alfredo
- it’s delicious
- the pumpkin alfredo is super creamy
- pumpkin everything is freaking awesome!
- the entire recipe is pretty simple and even a novice can tackle this recipe!
- it is ready in under 30 minutes making it perfect for weeknight meals
- pasta. Need I say more?
What you need to make Pumpkin Fettuccine Alfredo
To make this dish, you will need:
- pumpkin puree
- milk or cream
- Parmesan cheese
- fresh sage
- salt and pepper to taste
How to make Pumpkin Fettucine Alfredo
Making this recipe requires only a few simple steps:
- Cook pasta and drain it, reserving some pasta water.
- Sauté the onion in melted butter until it is translucent and add the pumpkin puree, milk (or cream), nutmeg, and Parmesan. Whisk to combine and season with salt and pepper.
- Thin out the sauce with the reserved pasta water if needed and add the drained pasta, stirring to coat evenly. Top with sage and additional Parmesan cheese, if desired.
I like to make this dish healthier by omitting cream from it and using milk instead but you are free to use cream for a thicker consistency. I find that because the pumpkin puree is already quite thick, using milk still produces a thick sauce.
While I often make this as a vegetarian dish, you can easily add protein to this recipe. Chicken, shrimp and even sausage are all good add-ins. I would cook the protein separately and then toss it in with the pasta or use it as a topping when serving.
I hope you enjoy this fall inspired alfredo recipe!
This post was originally published on September 5, 2019 and was updated with new content, photos and an improved recipe on September 6, 2021.
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If you try and enjoy this recipe, I would love to hear about it! Leave a rating and/or comment below to let me know what you think!
Pumpkin Fettuccine Alfredo
- 375 g fettuccine
- 1 tablespoon butter
- 1/4 onion finely chopped
- 1 cup pumpkin puree
- 2 cups milk or cream
- 1/8 teaspoon nutmeg
- 1/2 cup Parmesan cheese grated
- 1 tablespoon sage finely chopped (small leaves can be left whole)
- salt and pepper to taste
- Cook pasta according to package directions. Drain pasta but reserve 1/2 cup of pasta water.
- Meanwhile, melt the butter in a saute pan and add onion. Cook on medium heat until onions are translucent. Add the pumpkin puree, milk (or cream), nutmeg, and Parmesan in a saute pan and whisk to combine. Season with salt and pepper.
- Slowly add the reserved pasta water to thin out the sauce to desired consistency if needed and add the drained pasta, stirring to coat evenly. Top with sage and additional Parmesan cheese, if desired.