Fettuccine With Pumpkin Cream Sauce Recipe

Name: Fettuccine With Pumpkin Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces fettuccine; 12 ounces evaporated milk (one can); 1 tablespoon cornstarch; 2 tablespoons butter; 1 (15 ounce) can pumpkin (not pumpkin pie filling); ¾ cup water; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon garlic powder; ⅛ teaspoon dried sage

Servings: persons

1
Prepare pasta according to the directions on its package.
2
Keep warm.
3
In a medium saucepan, whik the cornstarch and milk together.
4
When the cornstarch is dissolved completely, place over the stove on medium heat and add 3/4 cup water, the butter, and the pumpkin.
5
Stir.
6
When pumpkin is dissolved, add the onion powder, salt, garlic powder, and sage.
7
Stir until the mixtures comes to a low boil and has thickened to your liking (like an alfredo sauce).
8
If it's not thick enough, add another tablespoon of cornstarch dissolved in a little cold water.
9
Toss the sauce with the fettuccine and sprinkle with Parmesan and shelled pumpkin seeds for garnish if you'd like.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces fettuccine, 12 ounces evaporated milk (one can), 1 tablespoon cornstarch, 2 tablespoons butter, and more.

Yes, Fettuccine With Pumpkin Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettuccine With Pumpkin Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions