Pumpkin Fettuccine Alfredo

Fettuccine Alfredo is a high calorie and fat favorite for many that is very easy to make.

With a little bit of a healthy twist this Pumpkin Fettuccine Alfredo is also easy to make and better for you than those found in your typical Italian chain restaurants.

Pumpkin Fettuccine Alfredo

Fettuccine Alfredo as we know it today was brought to this country as buttered noodles, possibly with a bit of Parmesan cheese. It only became the dish you know today once an American decided to create the creamy version. Then Deb decided to add the pumpkin to create the now famous Pumpkin Fettuccine Alfredo.

1 lb. fettuccine – cooked
1 qt heavy cream
4 Tbs butter
1 cup pumpkin puree
½ tsp onion powder
salt and pepper
¾ cup fresh grated Parmesan cheese
2 cups small diced fresh pumpkin pieces
1 Tbs fresh minced parsley

  1. In a small skillet, saute the diced pumpkin pieces till caramelized then set aside.
  2. Heat cream in skillet and boil to reduce by 1/4.
  3. Add onion powder, and salt, pepper and cheese. Whisk until smooth.
  4. Add pumpkin puree and cooked pasta and stir to combine.
  5. Top with parsley and sauteed caramelized pumpkin cubes.

If you prefer a more traditional Fettuccine Alfredo, just leave out the pumpkin puree and pieces and add a little more cheese.


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