Pumpkin Fettuccine Alfredo: A Seasonal Favorite
It’s the season for pumpkin spice and all things nice! And today, I’ve got a nice treat for you with a Pumpkin Fettuccine Alfredo recipe.
Lucky for you, I’m not the only one sharing a pumpkin recipe. You’ll find oodles more at the bottom of this post. My friend Kristen at Ella Claire organized today’s tasty event that celebrates the wonderful pumpkin!
Pumpkin Fettuccine Alfredo is so special, you’ll want to make sure you serve it in a pretty bowl like this green Mason Cash bowl in the Hedgehog pattern. I love anything Mason Cash and have four of their mixing bowls from their “In the Forest” collection.
Pumpkin Fettuccine Alfredo might sound fancy but it’s really so very easy to make. Basically you cook your pasta and stir together a few ingredients to make the Alfredo sauce. It makes your kitchen smell wonderful as you simmer the sauce over the stove. I added a small bit of sugar to my sauce to sweeten it, but if you prefer a cheesier taste, I would omit the sugar.
Sprinkle a little pumpkin pie spice for garnish, along with a fresh sprig of flat leaf parsley or a couple of sage leaves.
I absolutely love this dish for lunch or dinner during the fall season. Although it’s a fast and easy recipe, your family will think you’re a master chef.
Ingredients
- 16 ounces fettuccine
- 2 tablespoons butter
- 1 clove garlic chopped
- 2 cups heavy cream or milk
- 1 15 oz. can pumpkin puree
- 6 ounces goat cheese
- 1/4 cup parmigiano reggiano grated
- 1 teaspoon rubbed sage
- 1/2 teaspoon pumpkin pie spice
- salt and pepper to taste
- 3 teaspoons sugar optional
Instructions
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Cook the pasta as directed on the package.
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Melt the butter in pan over medium heat. Add the garlic and cook for about a minute, until fragrant. Add the cream, pumpkin puree, goat cheese, parmesan, sage, and pumpkin pie spice and simmer until the cheese has melted. Remove from heat and season with salt and pepper.
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Pour pumpkin alfredo sauce over the cooked fettuccine and stir. Serve immediately and garnish with a pinch of pumpkin pie spice.
Enjoy MORE pumpkin recipes from my blogging friends below …
Pumpkin Snack Cake with Cream Cheese Frosting by Ella Claire | Pumpkin Pie Baklava by A Burst of Beautiful | Keto Pumpkin Cranberry Scones by Home Stories A to Z | Baked Pumpkin Donuts by Boxwood Avenue | Nutella Pumpkin Spice Croissants by Craftberry Bush
Pumpkin Spice Butter by Tidy Mom | Pumpkin Peach Smoothie by Nesting with Grace | Orange Pumpkin Pie by So Much Better with Age | Pumpkin Sugar Cookies by Zevy Joy | Pumpkin Spiced Rooibos Latte by Farmhouse on Boone
Pumpkin Bread Pudding by Love Grows Wild | Mini GF + Keto Pumpkin Cheesecakes by The Chronicles of Home | Pumpkin Spice Cranberry Muffins by Anderson + Grant | Pumpkin Butter Goat Cheese & Bacon Appetizer by Nest of Posies | GF Pumpkin Muffins by Maison de Pax
Pumpkin Whoopie Pies by Inspired by Charm | Pumpkin Fettuccine Alfredo by Town and Country Living | Pumpkin Custard by My Sweet Savannah | Mini Pumpkin Pies by Nina Hendrick Design Co. | Pumpkin Spice Waffle Recipe + Dessert Bar by Summer Adams
Hi Jennifer,
This looks so yummy I can’t wait to try it. My question is what size pumpkin puree? It says a small can, could you give an ounce or cup size please?
Thank you and I love your blog!
Mary
Hi Mary! I used a 15 oz. can of pumpkin puree. I updated the recipe to reflect this. Thank you, and I hope you enjoy the recipe!
You had me at goat cheese!!!! Yummmm! Can’t wait to make this as a fall dinner!
Goat cheese is my favorite! Hope you enjoy the recipe.
Wow, this sounds amazing!! I want to make it right now. Thanks for sharing, Jennifer.
Hugs, Jamie
Another super recipe and I can’t wait to try. This pumpkin lover is a happy camper.
Hope you are spending time outdoors in your garden
Enjoy the rest of your day
Cindy
This is making my mouth water and I have all the ingredients! You just gave me my dinner idea…..thanks friend! xoxo
Good Morning!…I made this as a first course for our Thanksgiving dinner yesterday. With Thanksgiving being so different this year, and only three for dinner, I wanted to change my menu up a bit. Being Italian, we normally start our dinner off with a huge antipasti and assorted Italian breads. This was a really pleasant change, and all I can say is WOW! It was absolutely delicious! A super simple recipe with wonderful ingredients. The recipe came together so easily, and all of the ingredients blended well. The texture was light and creamy, and the spices were not over powering. It was heaven on a plate. I have already forwarded it to quite a few family members who are eager to try it. Thank you, and I hope that your Thanksgiving was a wonderful one. Have a peaceful and happy holiday season!
Omigoodness Joanne – you just gave the ultimate compliment!! It has definitely touched my heart that you incorporated this into your family Thanksgiving this year. I mean – a compliment on pasta from an Italian – what more could you ask for? Thank you so much for letting me know you tried this and loved it. I hope it becomes a regular dish in your home! Happy Belated Thanksgiving to you!!