Print

Pumpkin Alfredo Fettuccine: A Creamy 1 dish

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a creamy and comforting bowl of fettuccine with a delightful fall twist. This Pumpkin Alfredo Fettuccine recipe is easy to make and perfect for a cozy evening.

Ingredients

Scale
  • 1 pound fettuccine
  • 1 cup pumpkin puree
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook fettuccine according to package directions. Drain, reserving about 1 cup of pasta water.
  2. While pasta is cooking, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  3. Stir in pumpkin puree and cook for 2 minutes, stirring constantly.
  4. Pour in heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
  5. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
  6. Season with nutmeg, salt, and pepper.
  7. Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • Ensure you use pumpkin puree, not pumpkin pie filling.
  • Adjust seasoning to your preference.
  • For a richer flavor, you can add a pinch of cayenne pepper.

Nutrition

Find it online: https://cookerycourier.com/pumpkin-alfredo-fettuccine/