Smoky Pumpkin Fettuccine Alfredo
Fat fettuccine noodles tossed in a rich, smoky pumpkin alfredo sauce made with warm spices and lots of cheese.
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:
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.
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.
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.
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.
- 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
- Bring a large pot of water to a boil over medium-high heat.
- 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.
- Stir in the white wine. Allow the wine to reduce by half, about 3 minutes.
- Stir in the pumpkin puree, chicken stock, and spices. Allow the mixture to simmer for 5 minutes.
- 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.
- 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.
- Turn off the heat and stir in the pasta. Allow the pasta to rest in the sauce for 5 minutes before serving.
- Serve with extra parmesan cheese.