This Creamy Pumpkin Alfredo Fettuccine is a great use for leftover pure pumpkin and is a creamy fall dinner recipe your whole family will love!
For years I have had Creamy Pumpkin Alfredo Fettuccine on my list of recipes to develop.
I finally ticked this recipe off of my cravings list earlier this year, and you know what I discovered?
I’ve been missing out on some crazy delicious fall pasta for far too long!
But no more! This pumpkin fettuccine is one of my new favorite savory fall recipes!
Just look at that gorgeous plate of creamy orange pasta!
I was very careful to make sure that this fall alfredo sauce tastes like pumpkin without being overwhelming.
My favorite (not so) secret ingredient is the fresh sage leaves!
They add a depth of flavor to this pumpkin alfredo sauce that really takes it up a notch.
And of course, no creamy pasta is complete without being filled and topped with high-quality parmesan cheese.
But the best part? This fancy fall pasta recipe takes less than 30 minutes to create!
Creamy Pumpkin Alfredo Fettuccine
This Creamy Pumpkin Alfredo Fettuccine is a great use for leftover pure pumpkin and is a creamy fall dinner recipe your whole family will love!
- Prep Time: 10 Minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
Ingredients
- 1 Pound Fettuccine Pasta + 1 cup reserved pasta water
- 4 Tablespoons Salted Butter
- 4 Large Garlic Cloves, minced
- 5 Fresh Sage Leaves, finely chopped
- 2 & 1/2 Cups Heavy Cream
- 1 Cup Pure Pumpkin
- 1/8 Teaspoon Nutmeg
- 1 & 1/2 Cups Parmesan, freshly grated
- Salt & Pepper, to taste
Toppings
- Parmesan, freshly grated
- Fresh Sage, chopped
Instructions
- First, cook your pasta according to the packaging instructions until al dente, reserving 1 cup of pasta water before draining.
- While the pasta is cooking, melt 4 tablespoons of butter in a large pan at medium heat, then add the 4 minced garlic cloves, and 5 finely chopped sage leaves. Cook for 30 seconds to 1 minute until fragrant.
- Add in the 2 & 1/2 cups heavy cream, 1 cup pure pumpkin, and 1/8 teaspoon of nutmeg.
- Let simmer, stirring occasionally, until thickened. Then stir in the 1 & 1/2 cups grated parmesan.
- Stir in the drained al dente cooked fettucini pasta and add salt and pepper to taste. If needed, add some of the reserved pasta water to thin the sauce, 1/4 cup at a time.
- Serve topped with fresh parmesan and sage. Enjoy!
I hope you enjoy your Creamy Pumpkin Alfredo Fettuccine!
Looking for more recipes? You can find many more fall recipes by clicking here.
If you make this Creamy Pumpkin Alfredo Fettuccine, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious fall dinner and so that I can share your image on my stories!
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What is your favorite fall pasta?
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With love, Giusti
The earth is filled with your love, Lord; teach me your decrees.
Psalm 119:64 NIV
