Pumpkin Fettuccine Alfredo
Pumpkin Fettuccine Alfredo is a delicious twist on a classic dish that turns an easy weeknight dinner into a fabulous fall feast!
Servings: 6 people
Ingredients
- 1 lb. Fettuccine or pasta of your choice
- 1 15 oz. can pure pumpkin puree
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 1 1/4 cups finely grated parmesan cheese Plus extra for garnish *see notes
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter
- 2 tablespoons minced garlic 8 cloves minced
- 1 teaspoon Sage rubbed or ground
- 1 teaspoon pumpkin spice *see notes
- 1/8 teaspoon Cayenne Pepper
- 1/2 teaspoon Kosher Salt or to taste
- 1/2 teaspoon freshly ground pepper or to taste
Instructions
- While you are making the pumpkin alfredo sauce, boil your pasta according to the package instructions and drain when finished. Note: Make sure you add salt to your pasta water.
Pumpkin Alfredo Sauce
- Melt the butter in a large sauté pan over medium heat.
- Sauté the minced garlic in the butter for about 1 minute, until it becomes fragrant, not burnt.
- Add the white wine to the pan and simmer for 2 - 3 minutes.
- Add the pumpkin puree, sage, pumpkin pie spice, cayenne pepper, salt and pepper to the pan and whisk to combine. Then whisk in the heavy cream and milk. Bring the sauce to a simmer over medium heat and keep at a simmer for 6 - 8 minutes, or until the sauce begins to thicken.
- Reduce the heat to low. Add the parmesan cheese and whisk to combine. *see notes
- Once the pasta is finished, drain. Add the cooked pasta to the sauce and stir to combine. Serve with extra parmesan and enjoy!
Notes
- If you would like to thicken the sauce, whisk in an additional 1/4 cup of parmesan.
- If you would like to thin the sauce, whisk in an additional 1/4 cup of milk.
- You can substitute the pumpkin spice with equal parts of cinnamon and nutmeg.