Pumpkin Alfredo with Fettuccine, dare I say, is better than the original! It’s so creamy and rich, but not heavy! It’s easy to make and perfect for the season!
Pumpkin Alfredo really surprised me. I don’t know why I thought it would be bland and boring, but it wasn’t! Upside, it gives you a warm rich feeling, but not the heavy one that the original Fettuccine Alfredo gives you, and I love that! Downside, you’ll want to eat a lot more of it….sorry guys.
All you need is a handful of ingredients and you’re set!
Since the recipe is so simple, you most likely have all the ingredients on hand already! Some pasta, which by the way, feel free to make it with Penne, Tortellini, Ravioli, whatever you like or have…pumpkin puree, which hey, thanks to our beloved canned pumpkin, you can make this recipe all year….some garlic, cream, butter, Parmesan and a dash of nutmeg! Oh, and if you’re feeling fancy, some fresh sage!
Now all you need to do is make your pasta according to package directions, save a cup of that starchy pasta water when you drain and add all the ingredients to a small saucepan and cook away! It’s that easy and so good. Plus, another fun thing I love to do is take a little bit of butter, add in some fresh sage and cook for a few minutes until nice and crispy. Sprinkle on top of your pasta and serve!
Pumpkin Alfredo with Fettuccine, dare I say, is better than the original! It's so creamy and rich, but not heavy! It's easy to make and perfect for the season!
- 1 pound Fettuccine (one package)
- 1 cup pasta water, reserved
- 5 tablespoons butter, salted
- 3 cloves garlic, pressed
- 1 cup pumpkin puree, canned
- 2/3 cup half & half
- 1/2 cup Parmesan, grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon nutmeg, ground (or a dash or two)
- sage, fresh (garnish, optional)
In a saucepan according to package directions, cook Fettuccine or pasta of your choice, reserving 1 cup of pasta water when finished cooking.
In skillet with high sides, add butter, allow to melt, then add garlic. Cook for about 1 min stirring constantly.
Add pumpkin, half & half and Parmesan, stir. Then add salt, pepper and 1-2 dashes of nutmeg or 1/8 teaspoon, and stir.
Sauce will be thick. Add reserved pasta water a little bit at a time and stir. When you achieved desired consistency, stop. Then add cooked pasta to the sauce and stir until evenly coated and creamy. Serve topped with grated Parmesan, cracked pepper and some sage (see notes for crispy sage).
You can use basil or any herb you'd like as a garnish. I like sage the best and love it crispy. To do this you will add a little amount of butter to a small skillet, just to coat the pan a bit to cook the sage. Then add fresh sage leaves and cook on medium heat for 3-5 min or until the sage becomes dark and crisp.