Pumpkin Fettucine Alfredo made with pumpkin puree, half and half cream, and parmesan cheese. The perfect fall twist on my favorite pasta recipe!
We absolutely love to eat our pasta around my house and one of our favorite pasta sauces is alfredo sauce. It’s so versatile and easy to use for everything from pasta to casseroles, lasagna, and pizza toppings too. This alfredo sauce is made with pumpkin! I was a little wary at first, but I was pleasantly surprised by how well the pumpkin flavor goes the garlic, onion and parmesan in the sauce. This is the perfect fall pasta recipe!
PUMPKIN ALFREDO RECIPE
Fettucine Alfredo is a popular pasta dish with a sauce made of butter, garlic, cream and parmesan cheese. This version also includes pumpkin puree! The alfredo sauce is traditionally served over fettucine noodles, but you can use any type of noodle…it’s all delicious! The sauce is made with 6 ingredients and the whole dish is ready in less than 25 minutes.
What to serve with Pumpkin Alfredo?
There are several side dishes that always go well with pasta. I love to pair pasta with a Caesar Salad and some Cheesy Breadsticks or some Cheesy Garlic Bread. If you want to add a little bit of protein, you can throw some chicken in. I always keep some shredded rotisserie chicken in my freezer so that I can easily add some to recipes like this one. And make sure you don’t forget dessert. Serve some Apple Pie Bars or Texas Sheet Cake – either option will be a hit!
OTHER FAVORITE PASTA RECIPES:
- Chicken Garlic Butter Pasta
- Pizza Pasta Casserole
- Chicken Bacon Ranch Pasta
- Creamy Garlic Parmesan Pasta
- Chicken Vegetable Alfredo Lasagna
- Baked Chicken Parmesan Casserole
- Homemade Cream Cheese Alfredo Sauce
Ingredients in Pumpkin Fettucine Alfredo
Fettuccine pasta – You will need one pound of fettucine noodles. You can use another type of pasta if you prefer. If you have small children, smaller noodles are easier to eat (penne, elbow, rotini, etc).
Butter – You only need 3 tablespoons of butter for the sauce. The recipe calls for unsalted butter, but salted butter works fine too.
Garlic – You can’t have alfredo without garlic! I always have a jar of minced garlic in the fridge – it works so well and is so easy to use!
Onion – You will need about 1/2 cup of diced yellow onion. This is another ingredient that I usually cheat with. I buy frozen diced onions at the grocery store and have a stash in the freezer at all times. It’s so much easier to scoop onions out of a bag than chop them up every time you need them!
Pumpkin puree – Use a 15 ounce can of pumpkin in the sauce. Make sure it’s just pure pumpkin, NOT pumpkin pie filling!
Half and half cream – Start with 1/2 cup of half and half and then add a bit more to get the sauce to the right consistency. You can use milk instead, but the sauce won’t thicken up quite as much, or taste quite as rich.
Parmesan cheese – The cheese is a key ingredient in alfredo sauce. You can use the kind in a can, but the taste and texture is much better if you use fresh, shredded Parmesan.
How to make Pumpkin Fettucine Alfredo
Cook pasta according to package instructions. Set aside.
Melt butter over medium-high heat in large stockpot.
Add onions and garlic and cook until onions are translucent and soft.
Reduce heat to medium and add pumpkin puree, 1/2 cup half and half and parmesan cheese.
Stir until well combined, add additional half and half until desired thickness is achieved.
Add cooked fettuccine to sauce and mix well.
Serve hot with extra parmesan and parsley, if desired.
Pumpkin Fettucine Alfredo
- 1 pound fettuccine pasta
- 3 tablespoons unsalted butter
- 1 tablespoon garlic
- ½ cup yellow onion finely diced
- 1 15oz can pure pumpkin puree (not pie filling)
- ½ – 1 cup half and half
- 1 cup Parmesan cheese shredded
- Cook pasta according to package instructions. Set aside.
- Melt butter over medium-high heat in large stockpot.
- Add onions and garlic and cook until onions are translucent and soft.
- Reduce heat to medium and add pumpkin puree, 1/2 cup half and half and parmesan cheese.
- Stir until well combined, add additional half and half until desired thickness is achieved.
- Add cooked fettuccini to sauce and mix well.
- Serve hot with extra parmesan and parsley, if desired.
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DO YOU HAVE TO USE HALF AND HALF IN ALFREDO SAUCE?
Half and half works best in the recipe, but you can replace it with heavy cream if you want a richer, thicker sauce. If you’re trying to cut out a few calories, you can use milk instead of half and half, but the sauce won’t be as thick.
HOW LONG IS THE FETTUCINE GOOD FOR?
Have leftovers? Not a problem! Keep your leftover pasta stored in an airtight container in the fridge for up to 3 days. Simply reheat and eat when you’re ready.
How to make Homemade Pumpkin Puree
Canned pumpkin works great in this recipe, but you can easily make your own if you prefer. The easiest way to make your own pumpkin puree, cut a couple of smaller pumpkins in half. Scrape out all of the pulp and seeds. Place the pumpkin halves on a baking sheet and roast for about 45 minutes at 350°. The pumpkin should be fork tender at this point. Peel off the skin and place chunks of pumpkin in a food processor. Pulse until smooth. You may have to add a little bit of water to get it to the right consistency. Cool to room temperature and use immediately or freeze until ready to use.
MORE FAVORITE PUMPKIN RECIPES:
- EASY PUMPKIN SOUP
- PUMPKIN MILKSHAKES
- PUMPKIN CORN MUFFINS
- HOMEMADE PUMPKIN BAGELS
- PUMPKIN PIE BARS
- PERFECT PUMPKIN WAFFLES
- PUMPKIN PIE OREO BALLS
- PUMPKIN BROWNIES
- PUMPKIN PUDDING COOKIES
- MAPLE PUMPKIN SPICE POPCORN
- EASY PUMPKIN FUDGE
- SKINNY PUMPKIN CHEESECAKE
- NO BAKE PUMPKIN PIE
- BEST PUMPKIN BREAD
Pumpkin Fettucine Alfredo made with pumpkin puree, half and half cream, and parmesan. The perfect fall twist on my favorite pasta recipe!
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