Gluten Free Pumpkin Fettuccine Alfredo
If you’re looking for a cozy, delicious dish that screams Fall, look no further than my Gluten-Free Pumpkin Fettuccine Alfredo. This creamy pasta dish combines the rich flavors of pumpkin and Parmesan, creating a comforting meal that’s perfect for Fall. It only takes 20 minutes to make and is made with easy, simple ingredients.
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Why Pumpkin?
Pumpkin isn’t just for pies; it’s a versatile ingredient packed with nutrients. It’s rich in vitamins A and C, fiber, and antioxidants. Plus, its natural sweetness complements savory dishes beautifully. In this recipe, the pumpkin not only adds a lovely color but also enhances the creaminess of the Alfredo sauce, making it a delightful twist on a classic favorite.
Ingredients
- 6 tbsp grass-fed butter
- 2 tsp minced garlic
- 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 organic heavy whipping cream (or milk of choice. Use almond or any milk of choice if you would like to cut the fat down more, but the sauce won't be as thick)
- 1/2 cup freshly grated parmesan
- 1 cup pumpkin puree
- 16 oz. organic gluten free fettuccine noodles (I use the brand Jovial)
- 1/2 cup reserved pasta water
How To Make It
- 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.
- 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.
- 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.
- 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.
Vegetable Boost
You can also add sautéed spinach, mushrooms, or even roasted butternut squash to enhance the dish and add some extra veggies to this dish.
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(adsbygoogle = window.adsbygoogle || []).push({});This gluten-free pumpkin fettuccine Alfredo is the ultimate fall comfort food. It’s creamy, flavorful, and the perfect way to celebrate the season. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish is sure to impress and satisfy. So grab your ingredients, and let the pumpkin festivities begin—bon appétit!
If you’re looking for a cozy, delicious dish that screams Fall, look no further than my Gluten-Free Pumpkin Fettuccine Alfredo. This creamy pasta dish combines the rich flavors of pumpkin and Parmesan, creating a comforting meal that’s perfect for Fall. It only takes 20 minutes to make and is made with easy, simple 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
- 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.
- 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.
- 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.
- 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.
Servings 6
- 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.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.