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CuisineEuropeanItalianPastaUnder 1 HourUnder 45 MinutesMeal PrepMashupStove TopWinterFallWeeknightDinnerHalloweenEasyVegetarianComfort Food

Pumpkin Alfredo

‘Tis the season for pumpkin, so here’s a simple cozy dish to start your autumn off right.

Bella Lopez
Tasty Team
93% would make again

35 minutes

Pumpkin Alfredo

35 minutes

Ingredients

for 4 servings

  • ¼ cup salted butter (55 g)
  • ½ cup half-and-half (120 mL), room temperature
  • 3 tablespoons pumpkin puree
  • ¼ cup grated parmesan cheese (30 g)
  • ¼ teaspoon ground nutmeg
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 8 oz dried fettuccine noodles (225 g), cooked according to package instructions and drained

Preparation

  1. Melt the butter in a medium skillet over medium-high heat and continue cooking until the butter begins to brown, 3–5 minutes. Reduce the heat to low and stir the butter so that it cools a bit, about 2 minutes.
  2. Slowly whisk in the half-and-half and pumpkin purée. Increase the heat to medium and stir continuously until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Whisk in the Parmesan cheese, then season with the nutmeg and salt and pepper to taste.
  3. Add the cooked fettucine to the pumpkin alfredo sauce and toss until well-coated.
  4. Transfer the pasta to shallow bowls, garnish with more black pepper, and serve immediately.
  5. Enjoy!
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Pumpkin Alfredo