Pumpkin Fettuccine Alfredo
A rich and creamy Alfredo sauce with a subtle flavor of pumpkin make this a delightful dish for
a quick and easy autumn dinner or an addition to your Thanksgiving menu. Use fresh
fettuccine or a good quality dried egg fettuccine. Feel free to toss some toasted, chopped
walnuts or crushed amaretti cookies on top. Or you might want to add some cooked and
12 ounces fettuccine
2 tablespoons butter
1 small onion, finely chopped
1 cup canned solid-pack pumpkin puree
2 cups heavy cream
Freshly ground nutmeg
Salt and pepper
1/2 cup grated Parmesan cheese
4-5 fresh sage leaves, chopped
Additional Parmesan cheese for serving
Bring a large pot of salted water to a boil over medium-high heat.
Cook the pasta according to package directions.
Melt the butter in a large skillet over medium heat. Add the onion; saute for 2-3 minutes, stirring, until softened. Stir in the pumpkin puree. Add the heavy cream, nutmeg, salt and pepper. Reduce the heat to medium-low. Simmer for 5 minutes, stirring frequently, until the sauce is slightly thickened. Stir in the Parmesan cheese.
Drain the pasta and add to the sauce. Transfer the pasta to a serving bowl.
Sprinkle the chopped sage over the top. Serve with additional grated Parmesan cheese.
ADD SOME FUN
TO YOUR TABLE
Durable, dishwasher-safe stoneware is perfect for everyday meals and special occasions alike.
All of our pumpkin recipes use either solid-pack pumpkin puree or pumpkin pie filling; both of which you will purchase canned. Just be careful to use the product that is called for in the recipe.
Freshly ground nutmeg is so much more flavorful than pre-ground store bought nutmeg. This grinder features a handy compartment on top to store your nutmeg between uses.
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