Pumpkin Alfredo

Dana Ramsey


Love cooking with pumpkin and this year I have been experimenting with it in several of my favorite dishes. It certainly worked out well with this dish and gave it such a lovely Fall flavor. It was so nice and creamy too!


★★★★★ 1 vote

6 or 8
10 Min
20 Min
Stove Top


  • 3 Tbsp
    unsalted butter
  • 2 Tbsp
    minced garlic
  • 1 c
    roasted pumpkin puree
  • 2 c
    heavy cream (can substitute half & half)
  • 1/2 c
    cooked chopped spinach (see note below)
  • 1-1 1/2 pkg
    grated parmesan and romano cheese
  • 1/2 tsp
    ground nutmeg
  • ·
    salt and pepper to taste
  • 1
    10 oz package of fettuccini noodles

How to Make Pumpkin Alfredo


  1. Cook noodles according to the package.
  2. Melt your butter in a saucepan, add the garlic cook for a few moments, then add the fresh spinach and cook until it wilts, add pumpkin mix well, add the cream and bring to a soft boil, next add your cheese and stir until melted, add the nutmeg and then season with salt and pepper.
  3. Mix your noodles into the cheese sauce and stir until completely mixed. Garnish with more nutmeg and cheese. Yum!
  4. Note: I used fresh spinach and I used one container of the organic baby spinach you can use frozen spinach if you like. Just make sure it is thawed and well drained.

Printable Recipe Card

About Pumpkin Alfredo

Course/Dish: Pasta Sides
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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