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Wow, so simple yet so delicious. Added onions, mushrooms and dried herbs. Perfect for my baby and preschooler. Looking forward to trying more of your recipes.
Belinda
This recipe is sponsored by DeLallo
😱😱😱😱 would be the appropriate reaction right now.
I know why I’m here today, and I know why you are, too: it starts with PUMPKIN and ends with ALFREDO.
What in the what. We made a pumpkin sauce that is as creamy and luscious and it is currently a major, magical feature of our fall food lives. Made with 5 ingredients? Coming together in just under 30 minutes? It is a luxurious gift to ourselves and those at our tables, and it is very likely to bring about world peace. Deal with it.
HOW TO MAKE OUR PUMPKIN ALFREDO:
This sauce is made with just five ingredients, which I’m pretty sure is the basic reality of all of our lives, right now and always. I am definitely ready to be back in the kitchen after a long summer break and I am craving the smell of soups slow-simmering on the stove and homemade bread baking in the oven. But the best food things for me at the moment are five ingredient, low maintenance, come-together-in-a-snap wonders (if we’re talking soup and bread, I’m thinking THIS and THIS).
My food brain works like clockwork: November and December will come and I will be totally ready for the long-ingredient-list curry and soup and casserole recipes, the traditional holiday dishes that take a day and a half to come together, and the more involved baking projects that involve things like homemade dough (gasp) and its wonderfully slow double rise. But please, let’s not rush things. It’s not December yet.
It’s September – the season where I want all the good feelings of getting back into the kitchen again without actually doing a ton of prep, grocery shopping, or thinking in general. Like, WHO IS WITH ME ON THIS.
For this recipe, we used the egg pasta variety of DeLallo fettuccine – meaning they come packaged in little nests (adorable) and taste like a dream. These noodles are meant to make your sauces shine – so hello, Pumpkin Alfredo Lover. As with all of DeLallo’s products, the fettuccine is made with high quality ingredients – in this case, durum wheat and farm-fresh eggs. And friends, IT IS DIVINE.
BONUS. If you’ve ever looked for a whole wheat fettuccine and not been able to find it, like me for the last 5 years, I might know where you can get some.
Are you going to toss hot fettuccine pasta in this sauce? I hope so. Are you going to go crazy-wild with the additions of pan fried chicken, spicy sausage, or handfuls of garlic-sauteed spinach and become ultimate boss of the kitchen? Please, please do. Will your people love you for this dish full of comfort and good feelings? Love would be an understatement.
5 Ingredient Pumpkin Alfredo
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
5 Ingredient Pumpkin Alfredo – creamy, luscious, and so super simple. Perfect fall comfort food!
Ingredients
- 8–12 ounces DeLallo fettuccine egg pasta (see notes)
- 2 tablespoons butter
- 5 garlic cloves, minced
- 1 cup pumpkin puree (canned pumpkin)
- 2 1/2 cups heavy whipping cream
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the fettuccine according to package directions. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.
- Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
- Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parm and season to taste (I used at least one teaspoon coarse sea salt). Serve immediately. ♡
Notes
A few sage leaves or rosemary sprigs can take this to the next level! Add with the garlic and pull out just before the pumpkin and cream are added. I used 8.8 ounces of fettuccine and I thought I would have way too much sauce, but the sauce thickens up and the pasta sort of soaks it up (plus I love a lot of sauce on my pasta) so it ended up being just about right. If you want LESS sauce, a) WHY? and b) just take a few scoops out of the skillet before adding the pasta. You could always add it in later if you come to your senses. As the pasta sits, it does thicken to the point of possibly needing some thinning out. I just tossed in a little water to keep it creamy and loose.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Pasta
- Method: Sauté
- Cuisine: Italian-Inspired
Keywords: pumpkin alfredo, pumpkin pasta, fall dinner recipe, creamy pumpkin pasta, fettuccine alfredo
Thank you to DeLallo for making such delicious fettuccine and for sponsoring this post!
One More Thing!
This recipe is part of our easy pumpkin recipes page. Check it out!
This is definitely a keeper “base” recipe. It is rich and indulgent, although I found it needing more flavor. I added extra garlic, as I do in all recipes because you can never have too much garlic, but will double it next time. I added a little dried rosemary, and next time will do more. I definitely think garlic sauteed spinach, or even just some spinach tossed in would be a nice addition. The chicken or hot italian sausage suggestions would also be good. While I was eating I added some salt, black pepper, and crushed red pepper, that helped liven it up at the very least. I was surprised the salt in the parmesan was not enough, but it can always be added to taste.
I cut back on the heavy cream, using about 3/4 c less, and think I could have even used less. You could also start with less and add more. I still had a very thick and rich sauce.
A note on the pasta, I didn’t have enough fettuccine so I opted for capellini instead. It was fine, but fettuccine will be less of a lump of pasta, and best for this dish. I was curious about why the pasta is cooked first, and to regular instructions, and then sits getting starchy. I was tempted to rinse it, but did not. Next time I will just cook the pasta and time to be ready when it will be added to the recipe.
In my house, we call this “Teddy Spaghetti.” From the first time I found this recipe, I changed it to be garlic free because my chocolate lab Teddy always wanted a bite. I would give him a little bit on his food with a couple of noodles and he was in heaven. This recipe helped save his life. He was diagnosed with end stage rectal cancer and given 4 weeks to live. A few days later, he couldn’t eat or move and I was heartbroken to think the end was much sooner. I was thinking about all the food he loved to eat and I remembered this recipe. A light bulb came on and I remembered that pumpkin helps dogs go to the bathroom. I had a can a pumpkin in the pantry to make this sauce so I opened it and gave it to him. He immediately was able to go to the bathroom and would you believe, Teddy went on to live another 9 months and 26 days. We continue to make this recipe as often as we can in memory of my Teddy boy and I can’t be more thankful I found it on this site.
Thanks so much for sharing this, Antoinette. Thinking of you and your sweet Teddy.
My go to recipe. I get italian sausage and brown it up really well and add to sauce. . I serve over rigatoni
Where can I find DeLallo egg fettucini? I’m in Houston Tx and have tried my local grocery (HEB) a well as Kroger, Walmart and even Amazon – without success. Just curious – what is special about it – and/or what other brand best compares to it?
I used 1 cup mozzarella cheese in place of the parmesan and it came out SO. CHEESY. I would definitely recommend this !!! 🙂
Good morning, just wondering if you’ve ever made a turkey pot pie using a pumpkin Alfredo sauce? It popped in my mind this morning and I thought I might try it. I’m not a great cook so your input would be immensely appreciated. Thanks so much. Karen
Hi, Karen! We haven’t tried this before and it’s hard to say how it would taste. If you try it out, we’d love to hear!
Excited to make this delicious looking dish! One question: would a short pasta (such as rigatoni) be ok to substitute for the egg noodles? I have a lot of that already in the pantry and am hoping it can work!
Thank you for this yummy recipe!!! When we were in college, my friends and I started a yearly tradition of making this every fall and we’re still keeping it up to this day! This year, we made a dairy-free version with the Silk heavy whipping cream substitute and it was even better with the coconut flavor!!! Thank you Pinch of Yum 🙂
Yum! It’s a cold and snowy day in Chicago (I’m visiting my daughter), so I made this recipe for our dinner. It was super delicious with garlic bread. We may have the leftovers with grilled chicken tomorrow. I’m also thinking about stirring in some fresh spinach once the leftovers are heated up – I also saved some extra pasta water for reheating.
just made this tonight using 2 cups 18% table cream and 1/2 cup 10% cream instead of 36% heavy cream. i was nervous at first because it seemed like it wasn’t thickening, so i added 1-2tbsp cornstarch and another dollop of butter, and it did eventually thicken up! served ours with roast broccoli & sweet potato – it was DELISH! definitely making this one again
Made it today. Used fresh pumpkin, roasted it and forked it to puree. Used thick rice noodles as the fettuccine pasta (I live abroad so couldnt get the suggested one).
After it was all cooked n mixed, I felt like it still needed some flavor so added about a teaspoon of smoked paprika and that did it to my taste.
The result was great. My husband said “this is what they sell at restaurants”!
Thank you for sharing this nice recipe. Easy one too, I can already easily remember it.
We made this last night and it was a hit with everyone. My son, who usually doesn’t eat anything with pumpkin, told me to be sure to keep the recipe. It has a wonderfully subtle taste, nothing like some of the pumpkin-flavored foods/drinks that are somethings too pungent.
this sounds really easy, I am dairy free, so might make this with coconut cream instead.
I love how simple it is. I added some sautéed spinach and it was so good. I didn’t have any pumpkin so I used butternut squash instead and it turned out amazing.
I have enjoyed reading these and salivating over them. Had foot surgery had to order food out. I am a foodie. I will be trying many of these. Thank you for posting them. I am getting hungry. Debbie Vaughn
This was so good and simple to make. Thanks for sharing with us.
I like this kind of recipe in pasta very much and how she explain ingredients and cooking the pasta is very knowledgeable which interest me to cook this for my family
This was SO GOOD! I used half and half to cut down the heaviness, it was still amazing. A little grilled chicken on top and I’ve got lunch for the next couple days!
I just need to say that this recipe absolutely sucks with a coconut cream instead of the dairy heavy cream.
Very bland. I even added sage as suggested. I’m hoping this tastes better leftover.
Sorry to hear that, Sherry. We like to season the sauce well with salt!
Very tasty! I did sub evaporated milk for the heavy cream to save some calories, used the sage and rosemary, and added a dash of nutmeg because…cream and pumpkin! A super-easy weeknight dinner! This will definitely go into the rotation.
So glad you like the recipe, Heather!
Good autumn recipe. I did add some nutmeg and cinnamon for added flavor.
omg! this looks so yummy! will find some pumpkin puree and make this!
PLEASE share where you got your beautiful serving bowls from?! I cannot wait to make this!
This recipe is amazing! Has become a staple for my husband and I every fall. I add pumpkin pie spice to give it even more of a pumpkin kick, chicken and mushrooms. So good!
Yum! Thanks for sharing, Emma!