Pumpkin Fettuccine Alfredo

pumpkin fettucine
Prep Time
5 min
Cook Time
15 min
4 servings

Still craving pumpkin everything this fall? I know I am. So I made a comforting meat-less pasta dish that you can throw together in no time. Consider this a fancy mac and cheese of sorts; creamy, cheesy, smooth…I’ll take one bowl of comfort, please!

For this recipe, I use canned organic pumpkin purée to make it a quick weeknight meal. But if you have time to make your own pumpkin purée, I would recommend roasted a kabocha or butternut squash to really elevate the dish. Both are the perfect amount of sweet, and roast and purée beautifully. This dish is a great way to hold on to that fall feeling before winter arrives!



lb (454 g) fettuccine
Tbsp olive oil
1 ½
Tbsp unsalted butter
garlic cloves, crushed
Tbsp flour
oz can organic pumpkin puree
cup table cream or half & half (10%-18%)
tsp salt
tsp fresh black pepper
tsp fresh thyme
cup grated parmesan cheese
Shaved parmesan
Thyme leaves
Fresh black pepper


Step 1

Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente, about 8-9 minutes depending on the brand.

Step 2

Before straining, reserve 1 ½ cups of pasta water. Drain into a colander and run cold water over fettuccine until cool to the touch.

Step 3

In a large skillet over medium-low heat, add olive oil, butter and garlic cloves. Sauté garlic for about 2 minutes until fragrant.

Step 4

Add the flour and cook for another 2-3 minutes until it begins to brown and smell nutty.

Step 5

Transfer all of the contents from the skillet into a blender. Add pumpkin purée and table cream to the blender, and purée until smooth.

Step 6

Transfer the sauce back to the pan and place over medium-low heat.

Step 7

Add the salt, pepper, thyme, and parmesan cheese to the sauce and cook until bubbling and thickened.


Step 8

Add the fettuccine and combine. If the sauce is too thick, thin it out with the pasta water (I added about ¾ cup). It will continue to thicken after turning off the heat, so it’s OK if it’s slightly thin. Taste and adjust the seasoning.

Step 9

Serve immediately. Plate the fettuccine and garnish with shaved parmesan, thyme leaves and lots of fresh black pepper.

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