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Close-up of creamy Pumpkin Alfredo pasta with fettuccine and parsley garnish.
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Pumpkin Alfredo

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 520
A creamy and comforting pasta dish combining pumpkin and Parmesan for a delicious fall-inspired meal.

Ingredients

Pasta

  • 1 pound fettuccine (cooked to al dente, reserve 1 cup of pasta water)
  • 6 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 cup pumpkin puree (not pie filling)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup Parmesan cheese (freshly grated, off the block)
  • 1 tablespoon fresh chopped parsley

Instructions 

  • Cook fettuccine in boiling salted water until al dente; reserve 1 cup of pasta water.
  • Melt butter over medium-low heat, add garlic, and cook for 1 minute. Stir in half & half, Parmesan, pumpkin, and nutmeg; heat until cheese melts.
  • Gradually add reserved pasta water until sauce reaches desired consistency.
  • Add cooked pasta to sauce and toss to coat; cook for 1-2 minutes.
  • Divide into bowls, garnish with parsley and extra Parmesan if desired.

Notes

For a richer flavor, use freshly grated Parmesan and high-quality pumpkin puree.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: pumpkin