Strap on the stretchy pants and get ready to join in on my pumpkin craze. Jess here, and today I’m here to share a dish that practically screams fall-on-a-plate. This creamy pumpkin fettuccine alfredo is the perfect dinner to come home to with these cooler fall temps we’ve all been dying over (truth be told, I’m just pretending the “normal” fall weather has reached Austin and it’s NOT 90 degrees out.) October has never tasted so good. Your mouth is in for it, folks.
Pumpkin Fettuccine Alfredo
- 1 teaspoon olive oil
- 2 tablespoons butter
- 4 cloves of garlic, minced
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1 teaspoon herbs de provence
- salt and pepper, to taste
- 8 ounces fettuccine, cooked
- freshly grated parmesan, to garnish
- fresh sage, julienne, to garnish
- Heat oil and butter in a sauce pan with minced garlic and cook until lightly golden and fragrant.
- Whisk in cream, pumpkin and spices and let simmer until thoroughly heated and smooth.
- Toss with cooked pasta, garnish with parmesan and sage.
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That recipe is actually quite simple! An easy way to get this fall’s pumpkin fix 🙂
You’re absolutely right- simple & quick and perfectly fall! Hope you enjoy! 🙂
Jess, my mouth is watering! I’m a big fan of pumpkin-infused creamy pastas, and the herbs in this I bet make it so fresh.
To anyone who’s scared by the heavy cream (or who like us is trying to eat healthier at home): if it’s not an “indulge night” try lightening the sauce by subbing part or all non-fat evaporated milk. Works like a charm in our creamy pumpkin pastas!
Of course, everyone deserves to strap on the sweat pants and go for the cream every now and then too. Just wanted to offer an alternative!
Non-fat evaporated milk would be a great healthier option! Thanks so much for sharing an alternative, Erin! 🙂
Looks divine! I love pumpkin pasta or pretty much pumpkin anything. I never thought of using evaporated milk. I will have to try that Erin! You could also use half and half instead.
Half & half is also a brilliant idea! I think I need to make it all three ways and sample each…for testing-sake, of course. 😉 Thanks, Michele!
That looks SO good! My mouth is watering!
Thanks, Jess! Easiest dinner I’ve made in a (LONG) while! You must give it a go! 🙂
I want this right. now. and I just ate lunch. This sounds so delicious and perfectly comforting at the end of a cool day.
You’ve got the right idea, Dana! 🙂
Yum! This sounds so good – and a great alternative from some of the cloyingly sweet pumpkin-flavored food out there.
The other thing I love to do with sage leaves (whole) is to brown some butter in a skillet and fry the sage leaves till crisp – then I crumble the crispy sage over the pasta. And of course you could use the sage-flavored browned butter (takes butter to a whole new level) to cook the alfredo sauce as well… or as a sauce for gnocchi, roasted squash or other roasted vegetables. Mmmm.
Mmm…love the idea of using this sauce on veggies. I just might have to give that a try. Thanks, Mia! 🙂
That looks insane. I want to eat the entire dish… seriously. It’s beautiful.
Thanks, Kacie! I had a hard time not eating the entire thing myself! 😉
Looks amazing! Although, here in Australia I’ve never heard of herbs de provence is there an alternative I could use?
Any Italian mix should work, too! 🙂
Fantastic! Thanks 🙂
Love all these ingredients and can’t wait to try this recipe! yummmmmmmmmmm
Definitely let me know how you like it! 🙂
Oh wow, this looks divine!
Thanks, Priscilla! It’s even prettier knowing how quick it is to make!
WOW! This looks tasty. 🙂
I just made this for lunch and it is amazing! So simple and delicious. I used evaporated non fat milk as Erin suggested above and it still tastes creamy and indulgent. The herbs and garlic do a great job of cutting the sweetness of the pumpkin. Thanks for sharing!
About how many servings does this yield?
That sounds really yummy! I love pumpkin, but have never made a pasta with it before.
Made this over the weekend and it was so delicious. Used half & half instead of heavy cream. Such a great fall dish. Thank you!
I love love love this pasta! I want to make it again tonight and then tomorrow night and the next night… you know what I mean. I shared this recipe on my most recent meal plan at rainbowdelicious.com. Thank you!
We made this last night using spaghetti squash instead of fettuccine and the sauce was almond milk, pumpkin, carmelized onions, greek olives, fresh rosemary and feta instead of parmesan… Hated to mess with such a delicious sounding recipe, but we only had a few things in the house, and I didn’t have time to go to the store. Plus, the result ended up being gluten free (unintentionally), low-calorie, and super delish! 🙂 Thanks for the great inspiration!
SUCH a great idea Jessie… I’ve been loving spaghetti squash this season, and I bet with the sweetness of the pumpkin, it was fall perfection. Thanks for sharing!
Made this tonight as a side dish, I could not believe the amount of flavor to it! This is definitely going into my recipe notebook for future meals.
I’m a cooking n00b so I wanted to be sure — the recipe uses dried herbes de provence? The leftover pumpkin puree in my fridge is calling …
This was awesome, I made it last week and now I am making it again for when my sister is in town tomorrow, loved it!
Tried making this with coconut milk last night as opposed to heavy cream. Made for a lighter sauce that was still delicious!
This is a great pumpkin fettuccine recipe Jess, as you know I made it a short while ago and it was lovely! Thx for sharing!
Oh my! This pumpkin fettuccine was delicious – and so easy to make! Will have to try this for my family. Thanks so much!