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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!
Hi Lindsay,
Cheer to Autumn and all the yummy flavors of the season! 😀
We enjoy making easy one pot pasta meals too, especially on those long busy (or maybe lazy..hehe) days.
Have a great weekend!
Amy
Thanks Amy! Happy Fall!
Exactly how big of a can of pumpkin are you using? I almost never see standard can sizes for pumpkin puree anymore, just the taller fatter ones.
Hi Lauren! We’re usually able to find a 15-oz. can. 🙂
This looks SO delicious Lindsay! I totally need new ways to incorporate pumpkin into my diet this fall!
Big pumpkin man here. The stuff is delicious. Wife made a Martha Stewart version of this and it was disgusting. I’m not sure who was at fault. Maybe it’s my turn in the kitchen? Her birthday is just around the corner.
Dang! Hope you like this one better! 🙂
Pumpkin for lyfe!
I need this in my life! #allthenoodles
EXACTLY
Lindsay, another delicious way to use canned pumpkin. I may add this recipe to my pumpkin cooking class next month. Can’t wait to try it.
So is that what ‘pumpkin puree’ is? Canned pumpkin ? I wasn’t sure by way it was called out; never heard of it referred to as pumpkin puree. Sounds tasty!
Yep – just canned pumpkin, but (canned) pumpkin puree just gets confused sometimes for (canned) pumpkin pie filling, and in this case, we want just the pumpkin puree! could also be homemade – doesn’t have to be canned.
Too fun! Love that you’re doing a pumpkin cooking class, Carol!
This dish looks amazing! I would’ve never thought about making Pumpkin Alfredo! Great idea!
Hope you like it Nicole!
this looks like a DREAM! I cannot wait to try this!
Thanks Ellie!
Wow! This looks so amazingly delicious!
Kari
http://sweetteasweetie.com/cheesy-stuffed-shells/
Oh my goodness. Yes please!
Hi im in Australia, can you use tin pumpkin soup instead?
Great question! If tin pumpkin soup is similar to pureed cooked pumpkin, then yes, I think it’d work just fine!
It did work thank you it was so good!
Just made this for dinner! It was perfect for so many reasons! It’s a Friday after the second full week of school (teacher) and it finally feels like fall! Loved it.
Ugh, yes, I totally feel you on the teacher thing! I don’t do it anymore but I remember it well! Stay strong, teacher! 🙂
I love your blog. The recipes are great. I will try some of them out soon. I just started blogging and you can check out my blog at the website I listed.
Awesome, thanks for the comment Ruth!
Oh. My. God. This recipe had me DROOLING. I am just so ready for fall and everything pumpkin, and I need to try this asap.
Have a wonderful Sunday!
Love, Emma
http://www.martinyfood.com
Thanks Emma!
Mmm, this sounds delish! Add a cup of caramel apple cider for dessert and it’s fall all bundled up in one meal 😉
Sounds amazing! 🙂 Thanks, Abby!
Looks delicious!! If I can’t have dairy, do you have any suggestions for substitutes for the heavy whipping cream? Would coconut milk work? Can’t wait to try this!
Hi,
How about making cashew cream. It’s made from raw cashews. You should be able to find a recipe online. It’s yummy.
Mariados, thanks so much! I had the same question about making this lactose free and cashew cream sounds delicious!
I’m headed to the pumpkin orchard soon and will make sure to keep this recipe in mind
woahhhhh! looks delicious Lindsay.
Nice meal! Looks great and delicious!
Best wishes from St. Leonhard hotel
Thanks, Sara! 🙂
I just made this tonight and YUM! Only slight changes- I only had a pint of heavy cream and I used 4 cloves of garlic. It was still delicious and worked out perfectly! Thanks for this yummy recipe! Love it!
Hi Lindsay,
This looks absolutely delicious. And those shots… enough to make me drool! I was wondering though, How does it taste? Not being a major fan of pumpkin other than in small, I am a bit skeptical.
This is awesome!!
Very quick and simple and delicious fall food!
Thanks, Heather!
Amazing!! Can’t wait to give this a try. I just bought a house and I move in in November… I think this will be the luscious recipe I use to christen my new kitchen!! Heart-eyed emoji right there!
Perfect! Hope you enjoy it! 🙂
For those of us who don’t get along with dairy so well, would subbing whole fat coconut milk work?
Hmmmm the consistency could work, but the coconut flavor might be a little odd with the pumpkin. Another alternative would be unsweetened almond or cashew milk!
Hey Guys, first let me tell you, this recipe is inspiring a non-natural cook to get into the kitchen. Looks amazing.
I’ve been following you for sometime now and want to thank you for inspiring me to start my own food related blog. You guys are amazing – keep being awesome.
Thanks, Sam! 🙂 Appreciate that!
If you were to add a protein to this, which would you suggest?
Thanks!
I think pork would be a great protein to pair it with!
Looks delicious Lindsay! Planning on trying this sometime this weekend for my boyfriend. He’s a big meat guy though, so I was thinking about trying to add some sort of protein to this. Any suggestions on which protein might work best with the pumpkin flavors?
Thanks again for all your delicious recipes!
Hi Krista! We’d probably recommend some cut of pork. 🙂
Pumpkin recipes are seriously pleasing! Love this!