Pumpkin Alfredo over Fettuccine

NOTEThis Pumpkin Alfredo is so delicious, it will be hard for you to stop at one serving.  The pumpkin is delightfully incorporated into the cream for a savory and delicious sauce. 


  • 12 -ounces fettuccine
  • 1 tablespoon salt
  • 3 tablespoons butter
  • 5 cloves garlic, finely chopped
  • 5 fresh sage leaves
  • 3 cups heavy whipping cream
  • 1 1/3 cups pumpkin puree
  • 2/3 cup grated Parmesan cheese
  •  Nutmeg for garnish, optional
  • ½ to 1 cup pasta water
Cuisine: Italian
Yield: Serves 6
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  1. Cook the fettuccine in boiling water with salt added, according to package directions.  Remove 1 cup of the pasta water if needed to thin out sauce.
  1. In large fry pan, place the butter, garlic and sage leaves. Over medium heat let the butter become melted and heated.  Sauté the garlic until it becomes golden and fragrant, about 2 to 3 minutes.  The sage leaves will also become wilted and fragrant.
  1. Remove the sage leaves and add the cream. Stir the cream and garlic mixture until the cream becomes warm.  Add the pumpkin and stir together well; add the cheese and continue to stir the sauce until smooth and well blended.
  1. Remove the fettucine when al dente with a spaghetti spoon; right out of the water into the sauce. Toss together well.  There should be enough sauce for the pasta.
  1. Serve immediately in individual bowls. Sprinkle top with a little additional Parmesan cheese.  Sprinkle dash of Nutmeg over top for garnish, if desired.  Serves 6.
  NOTE:  If pasta becomes a little dry, add a little of the warm pasta water in small increments until pasta becomes creamy again.