Hi Foodie Friends!
Fall is all about pumpkins! If you live in the United States (and not under a rock), then you clearly know that you cannot escape the pumpkin madness that starts after Labor Day. Due to the overload of pumpkin spice everything, this beautiful winter squash gets a lot of hate and has been deemed “basic” (thanks Starbucks).
I adore all forms of squash and despise the hate that pumpki
ns get. So, this fall, I set out to create a savory pumpkin recipe that was basic in preparation (easy to make), but tasted anything but basic. My pumpkin fettuccine alfredo is creamy, savory, and delicious yet only requires eight ingredients and 30 minutes to make. Sounds like fall flavored pasta heaven, right? Agreed.
Using Al Dente’s super-fast cooking noodles (only three minutes!) helps keep the cooking time down and gets this meal to your dinner table faster. Another way I save time for dinner is using my local grocery store’s curb side pick-up. I just order my groceries online and pick them up when they are ready. This way I get my bags of Al Dente pasta and cans of pumpkin puree without having to physically go into the store. I also love to pi
ck up fresh herbs from my local farmer’s market to garnish pasta dishes with. Fresh herbs always bring out the best flavors of any dish. Like with this pumpkin fettuccine alfredo, the fresh rosemary really brings the pumpkin flavor to life. Speaking of pumpkin puree, don’t be afraid to try this recipe with actual pumpkin that you roast and puree, or with different varieties of winter like squash, like acorn or butternut. I plan to try this recipe with sweet potato as well!
My husband and I first enjoyed this recipe on one of the first official nights of fall. Even though the weather wasn’t really feeling like fall, this pumpkin fettuccine alfredo definitely put me into a fall mood. I even reheated it the next day for lunch and it was just as amazing! Maybe even better since the couple of minutes it took to reheat in the microwave was faster than the 30 minutes it took to prepare this the night before. Whether you devour this the night you make it or finish it for lunch the next day, you should enjoy this anything-but-basic pumpkin fettuccine alfredo with the people you love… hopefully, before the snow starts to fall!
Pumpkin Fettuccine Alfredo
- 12 oz Al Dente Egg Fettuccine
- 2 tbsp butter
- 3 cloves garlic
- 1 can 100% pure pumpkin puree
- 2 cups heavy cream or half and half
- 1/2 cup grated parmesan cheese plus extra for serving
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1-2 tbsp fresh rosemary, oregano or sage (for garnish) chopped
- Bring a large pot of water to boil.
- In a large skillet, heat butter (or oil) over medium heat until melted and hot. Add minced garlic and sauté until golden and fragrant, about 2-3 minutes, stirring occasionally. Whisk in the pumpkin puree and heavy cream (or coco cream). Bring to a simmer, reduce heat to medium-low, then let cook 15-20 minutes to thicken, whisking occasionally.
- While the pumpkin sauce is thickening, cook your fettuccine according to the package instructions using the water that is hopefully boiling from step one. Drain the pasta then set aside (pro tip: throw a little oil or butter in with the drained noodles so they don’t stick to each other or the pot/colander).
- Once the pumpkin sauce from step two has thickened, stir in the parmesan cheese (or nutritional yeast) plus a healthy pinch of sea salt and black pepper. Stir in the cooked fettuccine then toss to coat and mix everything together.
- Divide pumpkin fettuccine alfredo into bowls, top with extra parmesan cheese plus fresh garnish if you so desire then ENJOY.