Truth: This Pumpkin Fettuccine Alfredo is the BEST Pasta Dish I’ve Made in a While
Love homemade fettuccine alfredo?
Try this delicious and savory pumpkin alfredo 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 that 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.
Hip tips for making the best pumpkin fettuccine alfredo:
- 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! For more keto recipes, visit our other site Hip2Keto.com.
- Reserve a cup of the pasta water. If the sauce becomes too thick after adding the noodles, just add a little of the water back at a time.
- Use up that leftover pumpkin puree! There are so many recipe ideas to use it in, like pumpkin spice overnight oats, pumpkin spice coffee creamer, and homemade pumpkin bread. YUM!
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 of 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 sauté 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.
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 mixed together with the pumpkin work so well. If you try it, let me know your thoughts.
Enjoy!
Check out how to make homemade fettuccine alfredo using your Instant Pot!
Pumpkin is the new Cranberry…..Cranberry…..that guy tries to sneak into everything….đ
I agree! Back off Cran-Man!! đ
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wow this sounds incredible! you’e making me hungry đ
Ha thanks Susan! enjoy <3
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.
Aw yes, I like simple to prepare dishes! And thanks so much for your continued kindness Babymair â€ïž
I adore pumpkin ravioli so Iâm sure Iâll love this too!
Yes! So do I! Yum- enjoy đ
Thank you
Youâre welcome Sherry đ
Gotta figure out how to veganize this guy!
Ah, pls update here if you do. My husband is newly vegan and itâs driving me nuts to come up with alternatives for our fav dishes..
Yes, let us know! Wondering if vegan butter and coconut cream would work!
I make a similar dish that is vegan that calls for blended soaked cashews.
Agree! Coconut milk and some nuts on top would be awesome. Thanks lina! Great recipe ideađ
sure! thanks for stopping by today!
Cashew cream somehow…
Thanks for the idea. Now I know what to do with the extra can of pumpkin puree in the pantry!
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!
Oh thanks for sharing! Iâll have to check that out – and YES I agree! đ
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
Ha ya it’s pretty tasty and actually now reminds me of my favorite butternut squash soup that’s similar tasting with sage as well –> https://hip2save.com/recipes/savory-butternut-squash-soup-recipe/
I made this today for dinner, AMAZING!!!! I cooked it up with some shrimp and broccoli.
Oh wow yum! Iâm so glad, thanks for sharing Faith!
To make the sauce keto would adding
extra heavy cream do the trick or replace it with almond milk perhaps?
The sauce is already keto, just substitute the pasta
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.
Oh thatâs smart! Yum đ
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!
Oh good! Iâm so glad and great call on the zoodles â€ïž
I’m a huge fan of anything pumpkin, so I am so looking forward to trying this recipe! this just screams fall !!! I cannot wait to try this! I love so much that your recipes are for “real people” who have “real ingredients” in the cupboard….sometimes you get tired of the same old same old dinners, and this peps it up !
This is so delicious! I made mine with gnocchi and sprinkled pan fried rosemary on top!
Here’s a little pumpkin tip I like to share: If your kiddos are constipated, feed them a couple spoons of pumpkin puree. (I actually keep a couple packets of baby food on hand for this, since it’s easier than getting straight pumpkin into my daughter…the pumpkin/ cranberry/ apple one is a favorite. I call it “apple sauce” and hand it over. Wait a few hours and things start moving again!)
This was actually something I learned from our vet when my dog was having trouble going. When it happened with my baby, I thought “why not?” and it worked. lol So, yes, I used advice from my vet on my child!
Thanks for sharing!
Another easy fix it so add more fiber to everyone’s diet.
How can I print the recipe out. I am a senior and donât know how? Thank you
If youâre on a mobile device the weird symbol next to the comments on the top right allows you to print from your phone.
Hi there! Be sure to click on the printer icon near the top or bottom of the post. Hope this helps!
I’m going to try coconut milk sub for the dairy…fingers crossed;)
Oh awesome! I bet that works great. Enjoy!
This looks amazing! Canât wait to try!
Yes! I think youâll love it đ enjoy!
Is there a substitute you’d recommend for sage?
I made this for dinner the other night and my family loved it! I used 12 oz of fettuccine and mix it in with the pumpkin Alfredo. Super delicious! The flavor doesnât yell âpumpkinâ so I think even those that arenât as big of a fan of all things pumpkin, would probably still enjoy this recipe. It seemed like the pumpkin more or less âsweetenedâ the Alfredo. We will definitely be making this again!
Oh good! So glad it turned out terrific. Thanks for coming back to share đ
I made this last night and itâs SO GOOD!!!!! I loved it so much I also ate it for breakfast and lunch today đđ€Ł My husband grilled up some chicken and zucchini and we diced it and threw it in. My husband doesnât even like pasta and he loved it and 2 out of 3 picky kids loved it. Total hit and one of our new favorite recipes! Thank you!!
Oh yay! I love that! Great idea on the chicken and zucchini yum! Thanks for sharing Laura!
This looks like such a good recipe! Do you think there’s anything I could substitute for the sage; another herb (not rosemary either haha) that would be a good flavor with the pumpkin?
I think basil or thyme would be good alternatives!