Thursday, October 19, 2017

Pumpkin Alfredo

Pumpkin Alfredo

So....when we had some friends for dinner a few weeks back, I whipped up some delectable Apple, Bacon and Blue Cheese Stuffed Pork Chops.  You can find the dish on my recipe tabs above!  I thought given it was fall and everything, this pumpkin alfredo would be a nice accompaniment.  I wasn't sure if everyone would be game but friends?  It got WIPED OUT.  So of course...I needed to share it with you!

It is SO EASY.....and SO DELICIOUS....and it just perfect for Fall...give it a shot!


  • 1 pound fettuccine (reserve 1 cup of pasta water)
  • 6 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup pumpkin puree (not pie filling)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley


  1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
  2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
  3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
  4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.



Terra Heck said...

Alfredo noodles are my favorite type of pasta but I've never tried them with pumpkin. Will have to give this a try. Looks delish!

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