Pumpkin Fettuccine Alfredo

Updated: Oct 15

Fall is a great time to explore fun seasonal flavors – like recipes with pumpkin, sweet potatoes, apples and pears! It is in that spirit I bring to you this week’s tasty Pumpkin Fettuccine Alfredo!

A healthier spin on a traditional pasta favorite, its rich and creamy sauce is loaded with the goodness of pumpkin while sparing you the loads of unhealthy fats and empty calories typically in these types of cream sauces. You may be thinking, ugh pumpkin really? I'm telling you, it's a subtle splash of Fall with all the alfredo flavor…you simply must try it!


  • 1/2 lb. fettuccine noodles (can sub with gluten free)

  • 3 Tbsp. unsalted butter

  • 1 clove fresh garlic, minced

  • 1/2 C pumpkin puree (not pumpkin pie filling!)

  • Slightly less than 1/8 tsp. nutmeg

  • 1/3 C half and half

  • 1/4 C fresh grated parmesan cheese

  • Fresh parsley leaves, chopped (optional)


  1. Fill a medium to large size pot 3/4 of the way with water and add 1 tsp. olive oil, place pot on high heat until water begins to boil.

  2. Add fettuccine noodles and reduce heat as needed to maintain a rolling boil for 10-12 minutes (or until noodles are tender).

  3. While noodles boil, begin to prepare the alfredo sauce in a large skillet (or frying) pan. Melt the butter and sauté the garlic over medium heat, stirring continuously so it doesn’t burn.

  4. After 1-2 minutes, add the half and half, pumpkin, nutmeg and parmesan cheese to the skillet and stir gently until ingredients are heated thoroughly and well combined.

  5. Once the noodles are tender, drain the water; tip – reserve up to 1/2 C of the water to make your sauce creamier!

  6. Add the fettuccine noodles to the skillet, stirring them into the alfredo sauce to coat well. Continue to stir for 1-2 minutes, adding the reserved noodle water a little at a time (as needed) until your sauce is the desired creaminess.

  7. Remove skillet from heat and serve.

Eat and Enjoy!

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