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Pumpkin Parmesan Fettuccine Alfredo

By Amber 13
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Sugar and spice and everything nice.

That’s what pumpkin means to me.

Sometimes, though, the seasonal fall staple needs to shimmy into a savory dish rather than always being added to sweets and treats because it really is as versatile as a succulent butternut squash or any other squash-y vegetable, for that matter.

Insert whole wheat fettuccine noodles soaking up a silky smooth pumpkin parmesan alfredo sauce then sprinkled with fragrant ribbons of fresh basil.

Shut the front door.

I originally saw this idea earlier this spring via Jenn at Peas & Crayons and let me tell ya now, this girl knows some serious deets on all things veggies.

Straight up. This home skillet always knocks her ideas clear out of the park!

So, I have been thinking about how I was going to make my version of her recipe ever since I first saw her post.


I’ve been waiting to post this since April!!!

As I’ve told you a bajillion-zillion times by now, I am trying to steer clear of as many artificial ingredients/pre-packaged foods as I can, but I can honestly say that has proved to be a really tough thing to do since I moved to the boon-docks and apparently can’t find a grocery story that has fresh pasta  (or even frozen fresh pasta…WTF?!?!?!?) for sale.


The good news though is that they actually have friggin’ almond milk (hooray!) so I guess I’m not going to have to find myself making and bottling that any time soon.


Getting to know you…

What’s your favorite kind of pasta?

Have you ever eaten a savory pumpkin dish?

Can you find fresh pasta where you are?

Pumpkin Parmesan Fettuccine Alfredo

Prep time15 minutes
Meal type Main Dish


  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon unsalted sweet cream butter
  • 2 Medium garlic cloves (minced)
  • 1 1/2 cup unsweetened almond milk (I used vanilla!)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 teaspoon herbs de provence (or italian seasoning)
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt (or more to taste)
  • freshly ground black pepper
  • 8oz whole wheat fettuccine noodles (cooked according to package directions)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup fresh italian parsley (chopped)
  • 10-12 fresh basil leaves (cut into strips)


Step 1
Heat olive oil and butter in a large skillet over medium heat.
Step 2
Add garlic and cook for 1-2 minutes or until fragrance is released and it turns SLIGHTLY golden brown. DO NOT OVERCOOK!
Step 3
Whisk in almond milk, pumpkin, herbs de provence, nutmeg, salt and pepper and let simmer while the pasta cooks.
Step 4
Right before the pasta seems done, drain and immediately pour into the pumpkin sauce.
Step 5
Stir in grated cheese, parsley, and basil and toss until well combined. Serve immediately.
Step 6
Love y'all!

What do you think?

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  • Jenn L @ Peas and Crayons
    October 4, 2012

    Aww thanks girly! I so rarely get credit so when someone takes the time to be sweet it makes my day! Your photos came out goooooorgeous!!! I keep meaning to post my scratch version but I eat it too fast for photos to be taken! haha! Love it so! Glad you finally got to dive face first into some savory pumpkin goodness! Save me a bowl?

    • amber
      October 4, 2012

      Yaaaaaaaaaaaaaay! So glad you approve! The whole pan I made is gone already 🙂

  • Mia
    October 4, 2012

    I don’t know that I’m as huge a pumpkin fan as you. I still might give this a try when I’m looking for something quick. I’ve never even tried to buy fresh pasta…I have made my own, and it came out well but was a lot of work. I’ve put pasta rollers for the KitchenAid on my Christmas list (even though I’m a touch annoyed with KA over their Twitter debacle), so maybe someone loves me enough to buy them! I’m usually more of a red sauce girl, myself.

    • amber
      October 6, 2012

      I promise it doesn’t take very pumpkiny! Well, it does, but doesn’t if that makes sense. It is absolutely delicious. Try it! Puh-leaze…I’ll be your best friend!

      • Mia
        October 6, 2012

        I’m always in the market for an extra best friend 🙂 I’ll definitely add it to the ever-growing list of things I’m planning to make if I can ever stop working 80 million hours per week. As an aside…I’ve been obsessed with BBQ chicken quesadillas since I ended up with a ton of leftover chicken from a dinner party last weekend. I don’t know if I can stop eating them long enough to eat something else.

  • Liz @ Southern Charm
    October 4, 2012

    Love this! I will have to try it. What a great fueling meal for a long run – carby but not too heavy. Love it!

    • amber
      October 4, 2012

      Thanks so much! Let me know how it turns out!

  • Jennifer (Savor)
    October 4, 2012

    oh man, now I HAVE to make this stat!

    • amber
      October 4, 2012

      It’s soooo easy and soooo delicious! Let me know how you like it!