Pumpkin Fettuccine Alfredo

This Pumpkin Fettuccine Alfredo is creamy and comforting, but lighter because it’s made with milk instead of cream. It’s the perfect fall pasta to make when you want something cozy in about 30 minutes.

Why You’ll Love This Recipe

This easy pumpkin pasta recipe is one of my favorite fall dinners, and I think you’ll love it too. It’s creamy and comforting like alfredo, but lighter because it’s made with milk instead of heavy cream.

And if you’ve got an open can of pumpkin in the fridge like I always have this time of year, this is such a good way to use it.

It also comes together in less than 30 minutes, so it’s perfect for a weeknight when you want something cozy without a lot of work. I tested a few versions while figuring out the right amount of pumpkin, and ¾ cup ended up being just right in the pumpkin alfredo sauce.

If you like to make recipes your own, this one is easy to play around with. Add more cheese, toss in spinach, or top it with chicken or shrimp. It’s simple, flexible, and such a good fall dinner.

If you want another easy cold-weather meal, try my Butternut Squash Pasta with Pancetta next. Love pumpkin? Check out all my pumpkin recipes!

Ingredients

• Fettuccine: I like fettuccine pasta for this, but you can use whatever pasta shape you already have. Rigatoni or penne are great options if you want something that works well with a creamy sauce.
• Butter: A little unsalted butter to sauté the garlic and shallot.
• Shallot: Use half of a shallot, finely chopped. You can swap in a little onion or leave it out completely.
• Garlic: I only used one garlic clove, but you could add another if you want even more garlic flavor.
• Flour: All-purpose flour helps thicken the sauce so it’s creamy without using heavy cream.
• Vegetable broth: I almost always use low-sodium broth when cooking. Chicken broth would also be good. 
• Milk: This is what keeps the alfredo lighter. I usually use 1 percent, but 2 percent or whole milk will make it creamier.
• Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, for the pumpkin pasta sauce.
• Dried sage and nutmeg: Adds a little warm flavor.
• Parmesan cheese: I always shred fresh Parmesan cheese from the block because it tastes better than pre-shredded cheese and melts perfectly into the sauce.
• Salt and pepper: To taste.
• Extra virgin olive oil: For frying the sage leaves.
• Fresh sage leaves: Frying them lightly in oil makes a crispy garnish. Totally optional.

*The full ingredient list with amounts is in the recipe card below.

How to Make Pumpkin Fettuccine Alfredo

1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve ½ cup of pasta water, then drain.
2. Optional crispy sage: While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add fresh sage leaves and cook 1-2 minutes until crisp. Transfer to a paper towel–lined plate.
3. In a large skillet over medium heat, melt the butter. Add the shallot and garlic and cook for about 1 minute until fragrant.
4. Stir in the flour and cook for 1 minute, whisking constantly.
5. Slowly whisk in the vegetable broth and milk until smooth. Bring to a simmer and simmer 2-3 minutes until slightly thickened.
6. Whisk in the pumpkin puree and dried sage. Season with sea salt and black pepper to taste.
7. Remove from the heat and stir in the Parmesan until creamy. Toss the cooked fettuccine with the sauce, adding reserved pasta water if needed for desired consistency.
8. Serve topped with crispy sage leaves, if desired.

Variations

• Add a protein. Top it with cooked chicken, shrimp, or Italian sausage if you want to make it a little heartier.
• Stir in some greens. Spinach, kale, or chard wilt right into the warm sauce and add a bit of color.
• Make it extra cheesy. Add more Parmesan or stir in a spoonful of ricotta for a richer sauce.

Serving Suggestions

This Pumpkin Fettuccine Alfredo makes a great weeknight dinner on its own, but I like to round it out with a simple side. A big side salad and some crusty bread are always easy. For a veggie side, try roasted broccoli or green beans. You can even serve it as a side dish with chicken cutlets if you’re making a bigger meal.

It also reheats well for lunch the next day with a splash of broth.

Make Ahead and Storage

The pumpkin sauce can be made up to 1 day in advance. Store it in an airtight container in the fridge until it’s time to eat.

To reheat, warm the sauce in a saucepan over medium heat. It will thicken in the fridge, so stir in a splash of milk or broth to thin it out. Toss the warm alfredo sauce with freshly cooked pasta, then serve.

Leftovers will keep for 1 or 2 days in the refrigerator. Reheat them in a skillet over medium heat with a splash of milk or broth to loosen the sauce.

Frequently Asked Questions (FAQ’s)

More Fall Pasta Recipes

• Butternut Squash Lasagna Rolls
• Spinach Mushroom Pasta
• Broccoli Cheddar Orzo
• Vegetable Baked Ziti

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