Gluten Free Pumpkin Fettuccine Alfredo

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 6
Calories: 516
Best Season: Fall
Dietary: Gluten Free, Nut Free
Ingredients
  • 6 tbsp butter (grass-fed is best)
  • 2 tsp garlic (minced)
  • 1 tsp salt (or to taste)
  • 1/2 tsp pepper (or to taste)
  • 1/2 tsp red pepper flakes (or to taste)
  • 1/4 tsp nutmeg
  • 1/2 tsp sage
  • 1/2 tsp dried parsley
  • 2/3 cup heavy whipping cream (organic; or milk of choice. Use almond if you would like to cut the fat down more but the sauce won't be as thick)
  • 1/2 cup parmesan (freshly grated)
  • 1 cup pumpkin puree
  • 16 oz. fettuccine noodles (organic gluten free; I use the brand Jovial)
  • 1/2 cup reserved pasta water
Instructions
  1. 1
    Heat up a large pot of salted water over high heat and bring to a boil. Once boiling, add your fettuccine noodles to the pot.
  2. 2
    In the meantime, melt the butter in a deep saucepan or wok over medium/high heat. Add the garlic and sauté for 2 to 3 minutes, or until fragrant.
  3. 3
    Add the heavy cream, pumpkin, Parmesan, and spices. Turn the heat down to medium/low and mix until the pumpkin has melted and everything is fully incorporated.
  4. 4
    Your pasta should be cooked by now. Reserve half a cup of the pasta water and drain the pasta. Add the reserved pasta water and fettuccine noodles to your sauce. Coat the noodles in the sauce and serve immediately with your favorite protein if desired.

Nutrition Facts

Servings 6

Serving Size 1 caramel (not including coating - will vary on how much you use & brand)

Amount Per Serving
Calories 516kcal
% Daily Value *
Total Fat 26.5g41%
Saturated Fat 14.4g72%
Cholesterol 71.6mg24%
Sodium 600.1mg26%
Total Carbohydrate 61.3g21%
Dietary Fiber 3.7g15%
Sugars 1.7g
Protein 9.6g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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Keywords: pasta, pumpkin, fall, fettuccine, alfredo, gluten free
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