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Homemade Creamy Pumpkin Alfredo Fettuccine photo

Creamy Pumpkin Alfredo Fettuccine

This Creamy Pumpkin Alfredo Fettuccine is a rich, velvety fall favorite with comforting pumpkin and cheesy indulgence in every bite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz fettuccine pasta
  • 2 cups pumpkin puree use pure pumpkin puree (not pumpkin pie filling)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese freshly grated
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon nutmeg
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Colander
  • Whisk or wooden spoon
  • Grater

Method
 

Creamy Pumpkin Alfredo Fettuccine Cooking Guide
  1. Bring a large pot of salted water to a rolling boil. Add the 12 oz of fettuccine pasta and cook according to package instructions until al dente (about 10-12 minutes). Reserve about ½ cup of pasta water and drain the noodles in a colander.
  2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic powder and onion powder, stirring briefly to awaken their flavors without burning. Pour in the 2 cups of pumpkin puree and 1 cup of heavy cream. Whisk together until the mixture is smooth and creamy.
  3. Sprinkle in 1 teaspoon of nutmeg, salt, and black pepper to taste. Continue stirring the sauce gently over medium-low heat, allowing the flavors to meld and the sauce to warm through without boiling.
  4. Gradually add 1 cup of freshly grated Parmesan cheese to the sauce, stirring constantly to ensure the cheese melts evenly. If the sauce becomes too thick, stir in a bit of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
  5. Add the cooked fettuccine to the skillet with the pumpkin Alfredo sauce. Toss gently but thoroughly to coat every strand with the creamy sauce. Heat for an additional 1-2 minutes to allow the pasta to absorb some of the sauce.
  6. Transfer the creamy pumpkin Alfredo fettuccine to serving plates or a large bowl. Garnish with freshly chopped parsley for a fresh, vibrant touch. Serve immediately and enjoy.

Notes

  • Reserve pasta water to adjust sauce consistency and help it cling to the noodles.
  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Reheat leftovers gently on the stovetop with a splash of cream or water to loosen the sauce.