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plate of Pumpkin Fettucine Alfredo topped with sage

Pumpkin Fettuccine Alfredo

Herbs and Flour
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!
5 from 2 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 522 kcal


  • 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.


Calories: 522kcalCarbohydrates: 82gProtein: 21gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 287mgPotassium: 525mgFiber: 5gSugar: 11gVitamin A: 9915IUVitamin C: 3mgCalcium: 334mgIron: 2mg
Keyword creamy pasta, fall, fettucine, pasta, pumpkin, pumpkin puree
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