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Truth: This Pumpkin Fettuccine Alfredo is the BEST Pasta Dish I’ve Made in a While

Savory Pumpkin Fettuccine Alfredo

yield: 10 SERVINGS

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

Ingredients

  • 1 pound dry fettuccine noodles
  • 5 tablespoons butter
  • 4 cloves garlic, chopped
  • 6 fresh sage leaves, chopped
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 and 1/2 cups Parmesan cheese, grated or shredded
  • 1/4 teaspoon salt
  • pinch ground nutmeg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • additional chopped sage & Parmesan cheese for garnish *optional

Directions

1

Cook noodles to al dente, according to package instructions.

2

To a large skillet, add butter and let it melt over medium heat. Add chopped garlic and sage, then saute for about 30 seconds until fragrant.

3

Stir in Parmesan cheese, cream, milk, salt, nutmeg, and pumpkin puree until smooth and creamy. Let thicken for a couple of minutes, while stirring.

4

Add in the cooked noodles to the pumpkin alfredo sauce and stir to combine using kitchen tongs. Top with additional Parmesan cheese and sage as desired. Enjoy warm.

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29 Comments
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4.7 / 6 ratings
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using kitchen tongs to mix fettuccine alfredo

Love homemade fettuccine alfredo?

Try this DELICIOUS savory pumpkin version that’s yummy, easy comfort food, and something the entire family will hopefully enjoy. Cheesy alfredo sauce is something my kids love to eat at restaurants, and it’s actually very easy to prepare at home. This version was a big hit at my house, and I’m excited for you all to try it, too!

I realize pumpkin puree is most often associated with sweet dishes, but it also pairs so well with the savory sage and garlic flavors in this sauce. You can serve it up as written for an outstanding creamy noodle side dish or perhaps add a protein like grilled chicken and maybe some veggies for a yummy main dish.

easy pumpkin alfredo ingredients on a cutting board

Hip Tips:


  • Don’t skip the fresh sage! I think it gives this dish the most amazing savory flavor (it tastes like it came from a fancy restaurant).

  • Want to keep things low carb or keto? Nix the fettuccine noodles and use zucchini noodles instead. Everything in the sauce is keto-friendly!

  • Reserve a cup of the pasta water. If the sauce becomes too thick after adding the noodles, just add a little back at a time of the water.

  • Use up that leftover pumpkin puree! There are many recipe ideas to use it in, like pumpkin spice overnight oats, pumpkin spice coffee creamer, and homemade pumpkin bread.

adding pumpkin to alfredo sauce

adding fettuccine noodles to pumpkin alfredo sauce


Print

Savory Pumpkin Fettuccine Alfredo

yield: 10 SERVINGS

prep time: 15 MINUTES

cook time: 20 MINUTES

total time: 35 MINUTES

This pumpkin fettuccine dish features a creamy rich sauce with savory sage and garlic flavors, perfect for fall.

Ingredients

  • 1 pound dry fettuccine noodles
  • 5 tablespoons butter
  • 4 cloves garlic, chopped
  • 6 fresh sage leaves, chopped
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 and 1/2 cups Parmesan cheese, grated or shredded
  • 1/4 teaspoon salt
  • pinch ground nutmeg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • additional chopped sage & Parmesan cheese for garnish *optional

Directions

1

Cook noodles to al dente, according to package instructions.

2

To a large skillet, add butter and let it melt over medium heat. Add chopped garlic and sage, then saute for about 30 seconds until fragrant.

3

Stir in Parmesan cheese, cream, milk, salt, nutmeg, and pumpkin puree until smooth and creamy. Let thicken for a couple of minutes, while stirring.

4

Add in the cooked noodles to the pumpkin alfredo sauce and stir to combine using kitchen tongs. Top with additional Parmesan cheese and sage as desired. Enjoy warm.

Brought to you by Hip2Save.

skillet and plate of pumpkin alfredo

Truth: This is the BEST pasta dish I’ve made in a while!

The sauce is rich, creamy, and SO GOOD! The freshly shredded Parmesan cheese, cream, and everything together with the pumpkin work so well. If you try it, let me know your thoughts. Enjoy!

side dish of pumpkin alfredo fettuccine


Check out how to make homemade fettuccine alfredo using your Instant Pot!ย 

Join The Discussion

Comments 29

  1. Mitch

    Pumpkin is the new Cranberry…..Cranberry…..that guy tries to sneak into everything….๐Ÿ˜‚

    • Tina

      I agree! Back off Cran-Man!! ๐Ÿ™‚

      • Mitch

        ๐Ÿ˜‚๐Ÿ‘๐Ÿป

  2. Susan

    wow this sounds incredible! you’e making me hungry ๐Ÿ™‚

    • Lina D (Hip2Save Sidekick)

      Ha thanks Susan! enjoy <3

  3. babymair

    Thx Lina, as always you have great recipes. I cant wait to try this. I know my family will love this .It looks super easy too.keep up the good work and God bless.

    • Lina D (Hip2Save Sidekick)

      Aw yes, I like simple to prepare dishes! And thanks so much for your continued kindness Babymair โค๏ธ

  4. Jennifer

    I adore pumpkin ravioli so Iโ€™m sure Iโ€™ll love this too!

    • Lina D (Hip2Save Sidekick)

      Yes! So do I! Yum- enjoy ๐Ÿ˜‰

  5. sherry

    Thank you

    • Lina D (Hip2Save Sidekick)

      Youโ€™re welcome Sherry ๐Ÿ‘

  6. SMGP

    Gotta figure out how to veganize this guy!

    • Jean

      Ah, pls update here if you do. My husband is newly vegan and itโ€™s driving me nuts to come up with alternatives for our fav dishes..

    • Lina D (Hip2Save Sidekick)

      Yes, let us know! Wondering if vegan butter and coconut cream would work!

      • Jennifer

        I make a similar dish that is vegan that calls for blended soaked cashews.

    • Marcy

      Agree! Coconut milk and some nuts on top would be awesome. Thanks lina! Great recipe idea๐Ÿ˜

      • Lina D (Hip2Save Sidekick)

        sure! thanks for stopping by today!

  7. Andrea

    Thanks for the idea. Now I know what to do with the extra can of pumpkin puree in the pantry!

  8. BrBa

    Trader Joe’s makes this Autumnal Harvest Creamy Pasta Sauce that is just absolutely divine- I buy like, 10 bottles of the stuff when it’s in season and we eat it throughout the year. This post reminded me of that…pumpkin-based sauces are SO good and so underrated!

    • Lina D (Hip2Save Sidekick)

      Oh thanks for sharing! Iโ€™ll have to check that out – and YES I agree! ๐Ÿ‘

  9. Ash

    Initially I came here to protest the idea, but after reading the recipe I am intrigued by the possibility of pumpkin actually being able to pull this off

  10. Faith

    I made this today for dinner, AMAZING!!!! I cooked it up with some shrimp and broccoli.

    • Lina D (Hip2Save Sidekick)

      Oh wow yum! Iโ€™m so glad, thanks for sharing Faith!

  11. Amanda

    To make the sauce keto would adding
    extra heavy cream do the trick or replace it with almond milk perhaps?

  12. Maria

    I made this for dinner tonight! Sooooooooo delicious! I used fat free evaporated milk instead of heavy cream, and pureed a can of garbanzo beans to add to it, so there was so protein.

    • Lina D (Hip2Save Sidekick)

      Oh thatโ€™s smart! Yum ๐Ÿ˜‹

  13. Staci

    I just made this for the family with zoodles. It’s delicious!! It does not taste pumpkiny, but thickens the sauce and makes the dish very filling. Thank you!

    • Lina D (Hip2Save Sidekick)

      Oh good! Iโ€™m so glad and great call on the zoodles โค๏ธ

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