Falling For Fall: Creamy Pumpkin Fettuccine Alfredo

I have never been one of those people who are obsessed with pumpkin flavoring. I have friends who count down the days until PSL season and who will eat pumpkin pie right out of the tray but that has never been my style. Sure, I love a good Pumpkin Spice Latte now and again and my grandma makes killer pumpkin muffins, but I have never been pumpkin obsessed.

However, I recently discovered a pasta recipe by YellowBlissRoad that may just change my stance on this pumpkin thing. I stumbled across her Pumpkin Fettucine Alfredo recipe the other day when I was trying to come up with some fall recipes to try out and thought "why not give it a try?" And boy, am I glad I did.

This recipe is INSANELY yummy. The flavors of rich creamy pumpkin mixed with light garlic and fragrant nutmeg just sing in your mouth. Plus, this recipe is seriously easy, it only took me 15 minutes to prepare and that includes boiling the noodles. I will definitely be incorporating this one into my regular meal rotation. Here is my trial of this recipe with pictures!


1 pound fettuccine (reserve 1 cup of pasta water)

6 tablespoons butter

2 cloves garlic, minced ( not pressed)

1/4 yellow onion ( I added this in from the original recipe as I had some to use up)

1 cup pumpkin puree

a good shake of fresh nutmeg ( you can use powder as well)

2/3 cup 10% cream

1/2 cup freshly grated Parmesan cheese

1 tablespoon fresh chopped parsley ( I used dried because I didn't have any fresh)

Here is the pumpkin puree I used. Do not accidentally use pie filling!


Step 1: In a large pot, cook your fettuccine until it is al dente, according to the instructions on the package. Set aside about 1 cup of pasta water. You will need this later for your sauce.

Step 2: Meanwhile, melt butter over low heat. Stir in garlic and onions, turn heat up to medium-low and cook for about a 4 minutes or until they start to become transparent.

Step 3: Slowly add in your cream, Parmesan, pumpkin, and nutmeg. Stir until sauce is heated through and cheese is melted.

Step 4: Stir in your reserved pasta water, about 1/4 cup at a time, until sauce is desired consistency. I ended up using about 3/4 of a cup because I like a thinner sauce.

Step 5: Add in your fettuccine noodles and cook over medium heat until sauce is smooth and pasta is well coated; about 1-2 minutes.

Step 6: Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan.

I think what I like most about this recipe is that it is not sweet at all. The garlic combined with nutmeg really amplifies the savory flavor of pumpkin while limiting the sweet undertones. This recipe reinvented the "pumpkin" flavor for me as I had only really thought of pumpkin as an ingredient for baking. I am so excited to try out new recipes involving pumpkin so stay tuned!

Related: Falling For Fall: 5-Minute Sweet & Salty Caramel Apple Dip

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