Why You’ll Love Pumpkin Fettuccine Alfredo Recipe

This dish combines the lush creaminess of a classic Alfredo with the seasonal goodness of pumpkin. It brings a cozy, elegant feel to the table without being overly heavy. The goat cheese adds tang and depth, rosemary adds herbal brightness, and the subtle red pepper flakes and cinnamon give it a gentle warmth. It’s ideal for a weeknight dinner that feels special—or a lazy weekend when you want something comforting but still wholesome.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ pound (8 ounces) whole‑wheat fettuccine or linguine
1 generous tablespoon unsalted butter
1 tablespoon flour (whole‑wheat, all‑purpose, or gluten‑free blend)
2 garlic cloves, pressed or minced
½ teaspoon finely chopped fresh rosemary (about a 3‑inch sprig)
2 cups low‑fat milk
3 to 4 ounces goat cheese, cut into chunks
1 cup pumpkin purée
Pinch of red pepper flakes
⅛ teaspoon ground cinnamon
½ teaspoon fine salt
Freshly ground black pepper
Shaved Parmesan cheese, for topping

Directions

Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain and set aside.
While the pasta cooks, heat a 10‑ to 12‑inch saucepan over medium heat and add the butter. Once it sizzles, whisk in the flour to form a roux, stirring until bubbly and golden—about 3 minutes.
Add the garlic and cook for about 30 seconds. Then pour in the milk, add the chopped rosemary and red pepper flakes. Keep stirring and raise the heat slightly if needed so the mixture begins to bubble and thicken—about 5‑6 minutes.
Stir in the goat cheese, pumpkin purée, cinnamon, salt and pepper. Whisk until the sauce is smooth and thickened. Taste and adjust seasoning generously with salt and pepper.
Add the drained pasta to the sauce and toss to combine so each strand is well coated. Remove from heat.
Serve immediately, topping each portion with shaved Parmesan and a sprinkling of fresh rosemary (and red pepper flakes if you like a bit of extra heat).

Servings and timing

Yield: 4 servings (or 2 generous servings)
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Swap the goat cheese for mascarpone, cream cheese, or fontina for a milder flavor.
Use regular all‑purpose or gluten‑free pasta if you prefer not to use whole‑wheat.
Add sautéed mushrooms, spinach, peas, or zucchini for extra vegetables and texture.
Try fresh sage instead of rosemary for a slightly different herbal flavor.
Use half‑and‑half or light cream instead of milk for a richer sauce.
Add a touch of sweetness with a drizzle of maple syrup or more pumpkin purée.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stove over low heat and add a splash of milk to loosen the sauce.
Not recommended for freezing, as the texture of the sauce may change.

FAQs

What type of pumpkin purée should I use?

You can use canned pumpkin purée or homemade. Just make sure it’s 100% pumpkin and not pumpkin pie filling.

Can I make this recipe dairy‑free?

Yes, substitute the milk with a dairy-free alternative (like oat or almond milk), and use vegan cheese or dairy-free cream cheese in place of goat cheese.

Is this recipe vegetarian?

Yes, this dish is vegetarian as written.

Can I use a different pasta shape?

Absolutely. Linguine, tagliatelle, or even penne will work just fine—choose a pasta that holds sauce well.

My sauce ended up too thin. What can I do?

You can simmer the sauce a bit longer to thicken or stir in a small slurry of cornstarch and water.

Can I use a different herb than rosemary?

Yes, fresh sage or thyme are great alternatives that complement pumpkin beautifully.

How spicy is the sauce?

The red pepper flakes add a mild heat. You can adjust to taste or leave them out if you prefer no spice.

Can I double the recipe?

Yes, simply double all the ingredients. Use a larger saucepan to ensure even cooking.

Does the sauce taste heavily like goat cheese?

The goat cheese adds tang, but it’s balanced by the pumpkin and spices. For a milder taste, use less or substitute with a different cheese.

Can I add protein to this dish?

Yes, grilled chicken, turkey, or white beans would work well if you want to make it more filling.

Conclusion

Pumpkin Fettuccine Alfredo is the perfect fall comfort food: creamy, cozy, and full of warm flavor without being overly rich. Whether you’re cooking for a quiet night in or looking for a new way to enjoy seasonal produce, this dish brings elegance and nourishment to your table in just 30 minutes.