Pumpkin Fettuccine Alfredo

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Pumpkin Fettuccine Alfredo


  • 1 package Cappello's Fettuccine

  • 1 tablespoon unsalted butter 

  • 1 large garlic clove, minced

  • 1/2 cup pumpkin puree (canned pumpkin)

  • 1 1/4 cups heavy whipping cream

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper 

  • 1/4 cup grated parmesan cheese, plus more for topping

  • 1/4 cup pine nuts

  • 1 teaspoon fresh sage, chopped  

  • 1 teaspoon fresh rosemary, chopped 

  • 1/2 teaspoon fresh chives, snipped 


  • In a medium saucepan, melt the butter over medium-low heat. 

  • Add the garlic; sauté until translucent. 

  • Add the pumpkin and heavy whipping cream, salt, and pepper. Bring to a simmer, whisking constantly. Continue to cook until sauce has slightly thickened, 3-5 minutes. 

  • Add the parmesan cheese and whisk to combine.

  • Add 1 package of fettuccine to 3-4 quarts of boiling water. Stir to separate strands.

  • Fettuccine will cook al dente in approximately 90 seconds.

  • Drain then add to the sauce and toss to coat. 

  • Divide among plates and top with additional parmesan, pine nuts, and fresh herbs. Serve immediately. 

Kids Can Do

  • Add ingredients to a saucepan

  • Toss the pasta in sauce 

  • Add the garnishes