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Parmesan Pumpkin Fettuccine Alfredo

Author Crystal


  • 8 ounces fettuccine pasta noodles
  • 2 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 cup heavy cream
  • 1/2 cup LIBBY’S 100% Pure Pumpkin
  • 1/2 cup parmesan cheese
  • 1 teaspoon parsley chopped
  • 1/2 teaspoon red pepper flakes optional
  • salt and pepper to taste
  • grated parmesan cheese for garnish


  • Prepare pasta al dente according to package directions.
  • In a medium saucepan melt butter and garlic until fragrant (about 1-2 minutes)
  • Add heavy cream, pumpkin puree, parmesan cheese, parsley, and red pepper flakes. Simmer over low heat until sauce thickens.
  • Remove from heat; season with salt and pepper. Sprinkle with grated or shredded parmesan cheese.