Fettuccine Pumpkin Alfredo

Why You’ll Love This Sauce

You know I love a cozy pasta meal, and this stovetop pumpkin fettuccine alfredo is one of our seasonal favorites. Similar to gluten free fettuccine alfredo, you’ll make a rich, Parmesan-infused cream (or in this case milk) sauce and twirl it with al dente gluten free pasta. There’s a hint of pumpkin pie spice in the pumpkin alfredo sauce, but it’s not overwhelming. Sometimes I’ll add a pinch of cayenne pepper to balance out the sweetness of the sauce, too. It’s a beautiful and satisfying dinner perfect for fall’s cooler temperature. Here’s why you’ll love it:

• Packed with vegetables. Cauliflower is the powerhouse behind making this pumpkin alfredo sauce rich without actually needing cream. It adds structure and creaminess and pairs perfectly with the pureed pumpkin.
• Special. This is not an ordinary alfredo sauce! Not only is pumpkin alfredo sauce brilliantly colored, it has a mellow sweetness that makes it stand out from other pasta sauces.
• Versatile. Easy enough for a casual weeknight dinner but elegant enough to serve at a dinner party, I love the versatility of this sauce. It can be dressed up or down and paired with vegetarian or meat sides

Recipe Ingredients

I’ve outlined what you’ll need for this recipe below. Don’t forget to check the recipe card for the full ingredient amounts.

• Cauliflower Florets: You can use a whole cauliflower – make sure it doesn’t have any brown spots – and break it into pieces, or purchase a bag of cauliflower florets (usually in the salad section).
• Broth: You can use either vegetable or chicken broth, regular or low-sodium.
• Olive Oil
• Onion: I use a sweet onion, and a yellow onion is also fine.
• Garlic
• Sage: Dried sage gives the pumpkin sauce an earthy note.
• Pumpkin Puree: Important! Make sure to use pure pumpkin puree rather than pumpkin pie filling.
• Parmesan Cheese
• Milk: Whole milk may be used for richness, or try 2% milk.
• Salt and Pepper: I use Kosher salt and black pepper.
• Pumpkin Pie Spice: You can use a store-bought blend or make my recipe for homemade pumpkin pie spice.
• Peas: Frozen peas are an optional addition to the pasta.
• Fettuccine: Use gluten free pasta if needed.

How To Make Pumpkin Alfredo Sauce

Here’s a look at how you’ll make this decadent sauce. Find the detailed instructions in the recipe card lower down.

• Cook the cauliflower. Place the cauliflower and broth in a saucepan and cook until the cauliflower is tender.
• Saute the onion. Heat the olive oil, then cook the onion until it’s soft. Stir in the garlic and sage and cook until fragrant.

• Place ingredients in a blender. Transfer the cauliflower and 1 cup of the cooking liquid along with the onion mixture, pumpkin, parmesan cheese, milk, and seasonings to a blender.
• Puree. Blend the sauce until smooth, then return it to the pot.

• Assemble. Stir in the peas and pasta.
• Toss. Now toss the pasta and sauce to coat it completely. Serve portions topped with more cheese!

Tips & Variations

Here are my best tips plus several variation suggestions to try when making pumpkin alfredo:

• Make it ahead: You can make the sauce up to 3 days in advance of when you plan to make pumpkin fettuccine alfredo. Follow the recipe instructions, then transfer the cooled sauce to an airtight container (I like a large glass jar with a tight-fitting lid) and store it in the fridge.
• Go dairy-free. If you need to make dairy-free pumpkin alfredo sauce, you can easily substitute the milk for non-dairy milk, and try a non-dairy cheese for the Parmesan. Alternatively, you could leave out the cheese and add a few extra cloves of garlic for more flavor.
• Try it with other pasta. While fettuccine is a classic accompaniment to alfredo sauce, you can use any other pasta you like. I recommend pairing pumpkin alfredo with a “nooks and crannies” pasta shape such as penne, ziti, or shells so that the sauce can fully integrate with the pasta.
• Add vegetables. I suggest frozen peas as an optional vegetable add-in to pumpkin alfredo, and when I want a pop of green I always add them. You can also add other vegetables. Some of my choices for additional veggies include sauteed mushrooms and red bell pepper, wilted baby spinach, and pan-fried asparagus.
• Stir in a protein. Up the ante with salty, chopped bacon! Or, add 1 cup of drained white beans to the pasta and sauce for a little extra vegetarian protein.

Proper Storage

Place cooled leftover pumpkin alfredo in an airtight container and store it in the fridge for up to 3 days. To reheat, place the pasta in a microwave-safe bowl and heat it for about 1 minute (more if needed) in the microwave until hot.

More Pasta Recipes To Try

• Penne with Tomato Cream Sauce
• Gluten Free Stuffed Shells
• Gluten Free Baked Ziti