Smoky Pumpkin Fettuccini Alfredo Recipe

Name: Smoky Pumpkin Fettuccini Alfredo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Dry Fettuccini Pasta; 2 Tablespoons Extra Virgin Olive Oil; 1/2 cups Diced Red Pepper; 1/2 cups Diced Onion; 3 cloves Garlic, Minced; 1/2 teaspoons Red Pepper Flakes; 1/2 cups Dry White Wine (such As Pinot Grigio); 1 can (15 1/2 Oz. Size) Pure Pumpkin Puree; 1 cup Vegetable Or Chicken Stock; 1 teaspoon Ground Cumin; 1/2 teaspoons Chili Powder; 1/4 teaspoons Smoked Paprika; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Ground Black Pepper; 1/2 cups Half-and-half; 1/2 cups Grated Parmesan Cheese

Servings: persons

1 pound Dry Fettuccini Pasta
2 Tablespoons Extra Virgin Olive Oil
1/2 cups Diced Red Pepper
1/2 cups Diced Onion
3 cloves Garlic, Minced
1/2 teaspoons Red Pepper Flakes
1/2 cups Dry White Wine (such As Pinot Grigio)
1 can (15 1/2 Oz. Size) Pure Pumpkin Puree
1 cup Vegetable Or Chicken Stock
1 teaspoon Ground Cumin
1/2 teaspoons Chili Powder
1/4 teaspoons Smoked Paprika
1/2 teaspoons Kosher Salt
1/4 teaspoons Ground Black Pepper
1/2 cups Half-and-half
1/2 cups Grated Parmesan Cheese

1
Cook the pasta according to package instructions.
2
When its done, reserve 1/2 cup of the pasta water then drain off the rest.
3
Set pasta and pasta water aside.
4
Heat the olive oil in a large pot over medium heat.
5
Add the red pepper, onion, garlic and red pepper flakes.
6
Stir and saute until tender, about 5 minutes.
7
Stir in the white wine.
8
Allow the wine to reduce by half, about 3 minutes.
9
Stir in the pumpkin puree, chicken stock, reserved pasta water, and spices.
10
Allow the mixture to simmer for 5 minutes.
11
Stir in half-and-half and grated Parmesan cheese.
12
The sauce will look thin, but once the pasta is added it will thicken.
13
Allow the mixture to cook and reduce slightly for 5 minutes.
14
Give the mixture a taste and add salt and pepper if needed.
15
Turn off the heat and stir in the pasta.
16
Allow the pasta to rest in the sauce for 5 minutes before serving.
17
Serve with extra Parmesan cheese.

670

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 1 pound Dry Fettuccini Pasta, 2 Tablespoons Extra Virgin Olive Oil, 1/2 cups Diced Red Pepper, 1/2 cups Diced Onion, and more.

Yes, Smoky Pumpkin Fettuccini Alfredo 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!

Smoky Pumpkin Fettuccini Alfredo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions