Pumpkin Alfredo

This Pumpkin Fettuccine Alfredo is a cozy, autumn-inspired twist on the classic creamy pasta dish. The sauce features a luscious blend of pumpkin purée, tangy goat cheese, fresh rosemary, and warm spices, all tossed with hearty fettuccine and topped with shaved Parmesan. It’s comforting, flavorful, and lighter than traditional alfredo—perfect for chilly evenings or festive fall dinners.

Why You’ll Love This Recipe

• Seasonal flavor: Pumpkin and rosemary deliver a warm, earthy essence ideal for fall.

• Creamy yet light: Uses milk and goat cheese instead of heavy cream and butter.

• Customizable: Easily swap cheeses or make it gluten-free with simple adjustments.

• Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.

• Vegetarian-friendly: A satisfying meatless main dish that even meat-eaters will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole wheat fettuccine or linguine

• Unsalted butter

• Flour (whole wheat, all-purpose, or gluten-free blend)

• Garlic cloves

• Fresh rosemary

• Low-fat milk

• Goat cheese

• Pumpkin puree

• Red pepper flakes

• Ground cinnamon

• Fine salt

• Freshly ground black pepper

• Shaved Parmesan cheese

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and set aside.

2. In a medium saucepan (10 to 12 inches), melt butter over medium heat. Whisk in the flour to make a roux, stirring until bubbly and golden, about 3 minutes.

3. Add the garlic and cook for 30 seconds, then stir in milk, rosemary, and red pepper flakes. Keep stirring until the mixture bubbles and thickens, about 5–6 minutes.

4. Add goat cheese, pumpkin puree, cinnamon, salt, and pepper. Whisk until smooth and thick.

5. Taste and season with more salt and pepper if needed. Add cooked pasta to the sauce and toss to coat evenly.

6. Serve immediately with extra chopped rosemary, optional red pepper flakes, and shaved Parmesan on top.

Servings and timing

• Yield: Serves 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Dairy-free: Use almond or oat milk and a dairy-free cheese substitute like vegan cream cheese or nutritional yeast.

• Cheese swap: Try mascarpone, cream cheese, fontina, or even ricotta instead of goat cheese.

• Gluten-free: Use gluten-free pasta and a gluten-free all-purpose flour blend.

• Protein boost: Add sautéed mushrooms, white beans, or grilled chicken (if not vegetarian).

• Extra veggies: Stir in steamed broccoli, peas, or zucchini with the pasta.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheat: Warm gently on the stove or in the microwave with a splash of milk to loosen the sauce.

• Freezing: Not recommended due to the milk content, which can separate when thawed.

FAQs

What can I use instead of goat cheese?

You can use cream cheese, mascarpone, fontina, or ricotta. Each offers a different texture and flavor but all will work well in this dish.

Can I use canned pumpkin puree?

Yes, canned pumpkin works perfectly in this recipe and is actually preferred for consistency. Homemade puree may contain more moisture.

Is this recipe gluten-free?

Not by default, but it can easily be made gluten-free by using GF pasta and GF all-purpose flour.

Can I make this recipe vegan?

You can try using plant-based milk, vegan butter, and a non-dairy cheese alternative. Nutritional yeast adds a nice cheesy flavor as well.

How do I thicken the sauce if it’s too thin?

Continue cooking the sauce a bit longer, or add a cornstarch slurry (1 tsp cornstarch mixed with a bit of cold milk) and whisk until thickened.

Can I make the sauce ahead of time?

Yes. Store the sauce separately in the fridge for up to 4 days. Reheat with a bit of milk before tossing with pasta.

What type of pasta works best?

Whole wheat fettuccine or linguine is ideal, but any sturdy pasta such as penne or rigatoni will also work.

Is this dish freezer-friendly?

Not recommended. The milk and cheese may separate upon thawing, altering the texture.

Can I add meat to this dish?

Yes. Grilled chicken, pancetta, or even crumbled sausage can be added for extra protein.

What herbs can I use instead of rosemary?

Thyme or sage are great alternatives and pair well with pumpkin. Just be sure to adjust amounts to taste.

Conclusion

Pumpkin Fettuccine Alfredo is a comforting, creamy, and flavorful pasta dish that’s perfect for cozy fall dinners. Whether you follow the recipe exactly or customize it with your favorite cheese or seasonal vegetables, this dish is guaranteed to impress. With minimal prep and plenty of room for creativity, it’s sure to become a staple on your fall menu.