Pumpkin Fettucine Alfredo
Pumpkin Fettucine Alfredo made with pumpkin puree, half and half cream, and parmesan cheese. The perfect fall twist on my favorite pasta recipe!
Servings: 6 servings
Calories: 516kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 516kcal | Carbohydrates: 64g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 325mg | Potassium: 452mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11597IU | Vitamin C: 5mg | Calcium: 314mg | Iron: 3mg