Pumpkin Fettuccine Alfredo
Embracing all the Fall flavour with this easy Pumpkin Fettuccine Alfredo recipe! This luxuriously creamy sauce makes a healthier take on this pasta dish and brings so much flavour to this dish!
Ingredients
- 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
Instructions
- 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.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
Calories: 522kcalCarbohydrates: 82gProtein: 21gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 287mgPotassium: 525mgFiber: 5gSugar: 11gVitamin A: 9915IUVitamin C: 3mgCalcium: 334mgIron: 2mg
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Tried this recipe?Leave a star rating and comment below to let us know how it was!