Cooking, Baking & Cocktail Shaking

Smoky Pumpkin Fettuccine Alfredo

Fat fettuccine noodles tossed in a rich, smoky pumpkin alfredo sauce made with warm spices and lots of cheese.

Smoky Pumpkin Fettuccine Alfredo

Pumpkin: It’s all the rage!

The Interweb is literally busting at the seams with pumpkin recipes. Yet, here I am adding another pumpkin recipe to the mix. Don’t be surprised if you see a button go zipping past your nose.

I’m not going to let a million other pumpkin recipes discourage me from posting this smoky pumpkin fettuccine alfredo. It’s that good!

Besides, most of the pumpkin recipes I see overwhelming my Pinterest feed are rich, decadent desserts. So, I figured I’d switch it up with a savory dish.

Enter, smoky pumpkin fettuccine alfredo:

Smoky Pumpkin Fettuccine Alfredo Pasta

This recipe is for both the pumpkin lovers and the pumpkin haters. Honestly, you really don’t taste the pumpkin in this dish. It’s there to add a rich, creamy texture to the alfredo sauce.

Since I added an entire 15.5-ounce can of pumpkin puree, I was able to cut back on the cream, making this dish even healthier.

30-minute meal: Smoky Pumpkin Fettuccine Alfredo

The sauce is thick, creamy, and full of bold flavor. I added red pepper flakes, smoked paprika, cumin, and ancho chili powder to give the sauce a rich smoky flavor. Creamy and smoky are the perfect pair.

Smoky Pumpkin Fettuccine Alfredo

Of course, there’s cheese. I grated a generous amount of parmesan cheese right into the sauce. Extra cheese, please!

Did I mention that this meal comes together in 30 short minutes? It’s the perfect dish for a busy weeknight.

Smoky Pumpkin Fettuccine Alfredo

This vegetarian dish can easily be turned into a meat-lover’s dream come true by topping it with sliced chicken breasts. Everybody is happy, happy.

Smoky Pumpkin Fettucine Alfredo

Rich and creamy alfredo sauce made with pumpkin puree and warm spices tossed with fat fettuccini noodles.

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced red pepper
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine (such as Chardonnay or Pinot Grigio)
  • 1 (15.5-ounce) can pumpkin puree
  • 1 cup vegetable or chicken stock
  • 1/2 cup reserved pasta water
  • 1 teaspoon cumin
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup half and half
  • 1/2 cup grated parmesan cheese
  • 1 pound fettuccini pasta

Directions:

  1. Bring a large pot of water to a boil over medium-high heat.
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the red pepper, onion, garlic, and red pepper flakes; sauté until tender, about 5 minutes.
  3. Stir in the white wine. Allow the wine to reduce by half, about 3 minutes.
  4. Stir in the pumpkin puree, chicken stock, and spices. Allow the mixture to simmer for 5 minutes.
  5. Add a pinch of salt and your fettuccini to the boiling water. Cook until al dente, reserving a 1/2 cup of pasta water for the alfredo sauce, about 12-13 minutes. 
  6. Stir in half and half, 1/2 cup pasta water, and grated parmesan cheese. The sauce will look thin, but once the pasta is added it will thicken. Allow the mixture to cook and reduce slightly for 6-8 minutes. Give the mixture a taste and add salt and pepper if needed.
  7. Turn off the heat and stir in the pasta. Allow the pasta to rest in the sauce for 5 minutes before serving.
  8. Serve with extra parmesan cheese.
Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!
Share this post:Pin on Pinterest2kShare on Facebook1Tweet about this on TwitterShare on StumbleUpon0Share on Yummly0

22 Responses to “Smoky Pumpkin Fettuccine Alfredo”

  1. #
    1
    Renee — September 25, 2014 at 7:21 am

    Looks like a big bowl of fall comfort to me.

    Reply

    • Jennie replied September 25th, 2014 at 2:29 pm

      Pasta is the epitome of comfort. Thanks!

      Reply

  2. #
    2
    Laura @ Laura's Culinary Adventures — September 25, 2014 at 8:07 am

    Most pumpkin recipes are for baked goods; this is a nice change. Delicious!

    Reply

    • Jennie replied September 25th, 2014 at 2:29 pm

      Thank you so much, Laura!

      Reply

  3. #
    3
    Laura Dembowski — September 25, 2014 at 8:17 am

    Fettuccine Alfredo has always been one of my favorite dishes. Adding pumpkin is such a great idea!

    Reply

    • Jennie replied September 25th, 2014 at 2:29 pm

      Thanks, Laura!

      Reply

  4. #
    4
    Nicole~Cooking for Keeps — September 25, 2014 at 8:58 am

    The more pumpkin recipes the better! Bring ’em on! And I especially adore this one. Fettuccine alfredo is my all-time favorite pasta in the entire world!

    Reply

    • Jennie replied September 25th, 2014 at 2:28 pm

      You’re darn tootin’, Nicole! Thank you so much!

      Reply

  5. #
    5
    Karen @ The Food Charlatan — September 25, 2014 at 1:07 pm

    My goodness Jennie this sounds amazing!! Love the idea of replacing some cream with pumpkin. Plus, anything that’s smoky has to be in my mouth.

    Reply

    • Jennie replied September 25th, 2014 at 2:28 pm

      Thanks, Karen. I’m a huge fan of smoky and spicy.

      Reply

  6. #
    6
    Stacey @ Bake.Eat.Repeat. — September 25, 2014 at 1:13 pm

    I always go with baked goods for my pumpkin fall recipes, rarely trying anything savoury. But this should change I think, because this pasta looks delicious. Time to try the savoury pumpkin things too!

    Reply

    • Jennie replied September 25th, 2014 at 2:28 pm

      Thank you so much, Stacey! My husband even loved it, and he rarely tries anything new and different.

      Reply

  7. #
    7
    Amy (@slapdashgourmet) — September 25, 2014 at 2:00 pm

    This sounds yummy, but I have a question. If I’m adding “reserved pasta water” doesn’t that mean the pasta is done and getting cold while I let the water simmer in the sauce for 5 minuets and then reduce for another 5? Is there a way to hold the pasta so it doesn’t get gummy and cold? Thanks!

    Reply

    • Jennie replied September 25th, 2014 at 2:27 pm

      Hi Amy,

      Thanks for bringing this up. You are right. I edited the recipe to match the cooking method. What I usually do is bring a pot of water to a boil and add the noodles and salt to the pot 12-13 minutes prior to the sauce being finished. I add a ladle of pasta water to the sauce right before the noodles are finished cooking and transfer the noodles directly from the pot of boiling water to the sauce–no gummy noodles. Thanks for stopping by!

      Reply

  8. #
    8
    Lindsey @ American Heritage Cooking — September 25, 2014 at 5:59 pm

    Pumpkin, so much pumpkin! I love this recipe idea though! You had me hooked when you said there would be lots of cheese!!! Delicious!

    Reply

  9. #
    9
    Choc Chip Uru — September 25, 2014 at 6:30 pm

    I really like how cheesy this alfredo looks, and who doesn’t love pumpkin? :D

    Cheers
    Choc Chip Uru

    Reply

  10. #
    10
    Jessica @ A Kitchen Addiction — September 26, 2014 at 11:38 am

    I love pumpkin pasta sauce! Can’t wait to try this!

    Reply

  11. #
    11
    shannon — September 28, 2014 at 7:28 am

    i want to jump in this bowl right now: is that wrong? I mean, it’s pumpkin. I’m ready.

    Reply

  12. #
    13
    Claudia (@BreakfastDramaQueen) — October 1, 2014 at 7:56 am

    My goodness, this looks incredible!

    Reply

  13. #
    14
    Dorothy @ Crazy for Crust — October 1, 2014 at 7:13 pm

    Oh my gosh I’m dying for this. #pumpkinallthethings

    Reply

  14. #
    15
    Carla — October 3, 2014 at 3:20 pm

    I’ve heard of pumpkin alfredo but not smoky! Can’t wait to try this comfort food, especially since it’s raining out right now.

    Reply

Leave some love. It makes me happy!