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Pumpkin Fettuccine Alfredo for Lunch or Dinner

Pumpkin Fettuccine Alfredo


  • 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


  1. Cook the pasta as directed on the package.
  2. 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.
  3. Pour pumpkin alfredo sauce over the cooked fettuccine and stir. Serve immediately and garnish with a pinch of pumpkin pie spice.