It had to be done, and truth be told I'm not even REMOTELY sorry. Why? Oh because it's delicious. Say hello to a plate of pumpkin fettuccine alfredo!
Again, I gotta be honest. This recipe is an autumn inspired adaptation of my creamy skinny fettuccine alfredo pasta. Just a couple simple changes will take you from the classic dish to Fall on a plate!
First, and most obviously, the addition of pumpkin puree. Duh.
Second, no need to add flour this time around to help thicken the sauce, the puree will do that for you!
Third, fresh sage and a little bit of thyme. Really makes the pumpkin pop!
Fourth, I actually used less parmesan cheese. Shocking I know. However, it is totally up to you if you want to use a ½ cup or up to 1 cup like the original recipe. Depends on your taste!
That's all there is to it! Scroll down for the recipe 👍🏻.Print
Done in just 20 minutes, upgrade your fettuccine alfredo this autumn using pumpkin puree, fresh sage, and a pinch of thyme!
- 1 lb fettucine pasta
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- ½ cup vegetable broth
- ½ cup nonfat milk*
- 1 cup pumpkin puree
- ½ cup to 1 cup parmesan cheese, freshly grated
- 1 tablespoon fresh sage, roughly minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, roughly chopped for garnish
- Cook fettuccine according to box instructions. Save ¼ cup of the pasta water. Drain fettucine.
- While fettuccine is cooking, heat butter in a large skillet over medium high heat. Once melted, whisk garlic. Cook for 30 seconds to 1 minute, whisking frequently, until fragrant.
- Slowly pour vegetable broth into the skillet, whisking until smooth.
- Slowly pour milk into the skillet, whisking until smooth.
- Add pumpkin puree into the skillet, whisking until smooth.
- Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.
- Reduce heat to low. Stir in ½ cup of parmesan cheese, sage, and thyme until completely smooth. Cook one more minute. Add salt, pepper, and remaining ½ cup parmesan cheese to taste.
- Remove from heat. Stir cooked fettuccine pasta into the skillet and coat in the sauce. Add pasta water one tablespoon at a time until desired sauce consistency is reached (I used about 2 tablespoons). Top with fresh parsley and serve immediately.
Whenever I use milk in a recipe (except for specific baking recipes), I almost always use non fat milk just because that's what we have in the fridge. It's a lower calorie option, but you can absolutely use any fat content. If you have whole milk in the fridge, go for it!