Pumpkin Fettuccine Alfredo Recipe

Pumpkin Fettuccine Alfredo Recipe

How To Make Pumpkin Fettuccine Alfredo

Stray away from the typical fettuccine alfredo by incorporating pumpkin in the sauce! Toss your pasta in this creative and nutritious coulis.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • ½lbwhole wheat fettuccine,or linguine
  • 1tbspunsalted butter
  • 1tbspflour,whole wheat, all purpose, or gluten-free all-purpose blend will work
  • 2garlic cloves,pressed or minced
  • ½tsprosemary,finely chopped, plus more for toppings
  • 2cupslow-fat milk
  • 3ozgoat cheese,cut into big chunks
  • 1cuppumpkin puree
  • pinchred pepper flakes
  • tspground cinnamon
  • ¼tspsea salt
  • freshly ground black pepper
  • Parmesan cheese,shaved, for topping


  1. Bring a big pot of salted water to a boil and cook pasta until al dente. Drain and set aside.

  2. Heat a 10 to 12-inch saucepan over medium heat and add butter. Once sizzling, whisk in flour and stir to create a roux for about 3 minutes, until bubbly and golden. Add garlic and cook for 30 seconds.

  3. Add in milk, rosemary, and red pepper flakes. Stir constantly and increase the heat a little bit, if necessary, for about 5-6 minutes until the mixture begins to bubble and thicken.

  4. Add in goat cheese, pumpkin, cinnamon, salt, and pepper, whisking until smooth and thickened into a sauce. Season with additional salt and pepper to taste.

  5. Add cooked pasta to pan and toss to combine. Remove from heat and serve immediately; top each serving with a sprinkle of finely chopped rosemary, and Parmesan cheese shavings.

Recipe Notes

  • Leftovers will keep well for up to 4 days. Gently reheat leftovers with a splash of milk.
  • For a spicy twist, serve with red pepper flakes on top.
  • Whole wheat noodles can be a good choice because it retains more of a bite and lend texture to a dish that might otherwise end up mushy.
  • Mascarpone cheese, cream cheese, or any melty cheese can make a good substitute for goat cheese.


  • Calories: 500.92kcal
  • Fat: 12.84g
  • Saturated Fat: 7.95g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.98g
  • Polyunsaturated Fat: 0.81g
  • Carbohydrates: 74.62g
  • Fiber: 5.25g
  • Sugar: 13.21g
  • Protein: 22.04g
  • Cholesterol: 31.35mg
  • Sodium: 368.27mg
  • Calcium: 291.59mg
  • Potassium: 615.69mg
  • Iron: 2.89mg
  • Vitamin A: 844.21µg
  • Vitamin C: 4.08mg
Share your thoughts and experiences with the Recipe Sharing section. Let us know if you have any tips or variations for this delicious Pumpkin Fettuccine Alfredo dish!

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!