White Pumpkin Fettuccine Alfredo

White Pumpkin Fettuccine Alfredo offers a luxurious and inventive twist on classic Fettuccine Alfredo, a dish perfect for the fall and winter months. This unique recipe combines the familiar richness of Alfredo sauce with the subtle sweetness and earthy depth of white pumpkin purée. Blending creamy, cheesy, and subtly sweet flavors, this dish combines the best of Italian-inspired pasta traditions with a contemporary American farm-to-table twist.

White pumpkin is a seasonal vegetable with a mild, slightly sweet flavor that adds body and color to the sauce without overpowering it. Roasting the pumpkin deepens its flavor, bringing out its natural sweetness. Once roasted, the pumpkin is blended into a smooth purée, creating the base for a delicious, earthy Alfredo sauce.

Garlic and shallot are first sautéed in butter until fragrant, providing a savory foundation that complements the pumpkin’s natural flavor. Heavy cream is added to the skillet, along with the pumpkin purée, forming a rich, velvety sauce that coats each strand of fettuccine. Parmesan cheese, a staple in traditional Alfredo, is folded next, lending a nutty, salty complexity that enhances the sauce’s creaminess.

A dash of nutmeg adds warmth and subtle spice, making each bite feel cozy and perfect for the season. Fresh thyme’s slightly minty, peppery flavor pairs nicely with the white pumpkin and complements the Parmesan cheese. 

What is White Pumpkin?

White pumpkin, also known as “ghost pumpkin” or “Casper pumpkin,” is a variety of pumpkin with smooth, pale white skin. Unlike the traditional orange pumpkin, its flavor is slightly milder and less sweet, making it ideal for savory dishes. They are popular for both cooking and decorative purposes, especially in fall and winter.

Once the sauce is ready, it’s tossed with cooked fettuccine. The wide, flat noodles cling to the sauce, making each bite tasteful. For a touch of crunch and visual appeal, the dish is garnished with toasted pumpkin seeds, which add an earthy, nutty flavor that brings out the creaminess of the pumpkin Alfredo. Extra Parmesan cheese and a sprinkle of fresh thyme leaves complete the presentation, making this dish both beautiful and delicious.

This White Pumpkin Fettuccine Alfredo is perfect for a cozy family dinner, a seasonal celebration, or a unique holiday meal. Its unique blend of flavors, balancing sweet, savory, and earthy notes, makes it a memorable, comforting, and refined dish. The fresh, seasonal ingredients give this pasta an appeal that speaks to those who enjoy creative, farm-to-table cuisine with a nod to Italian classics.

For those looking to experiment, this dish can be customized with crispy sage, sautéed mushrooms, or even roasted garlic for an extra layer of flavor. Alternatively, add a protein like grilled chicken or sautéed shrimp for a more filling option. No matter how you choose to serve it, White Pumpkin Fettuccine Alfredo is sure to become a seasonal favorite, showcasing the versatility of pumpkin in savory dishes.

White Pumpkin Fettuccine Alfredo

Recipe by Kyle Taylor

4.0 from 2 votes

Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

White Pumpkin Fettuccine Alfredo combines the creamy richness of classic Alfredo sauce with the subtle sweetness of roasted white pumpkin and fresh thyme. Topped with toasted pumpkin seeds, this seasonal pasta dish offers comforting, fall-inspired flavors with a touch of elegance.

Ingredients

• 1 medium white pumpkin

• 12 ounces fettuccine pasta

• 2 tablespoons unsalted butter

• 3 cloves of garlic, minced

• 1 shallot, finely chopped

• 1 cup heavy cream

• 1 cup Parmesan cheese, grated

• 1/2 teaspoon nutmeg

• 1 tablespoon fresh thyme

• to taste, salt and ground black pepper

• for garnish, grated Parmesan cheese

• for garnish, toasted pumpkin seeds

Directions

• Prepare the White Pumpkin Purée:
  Preheat your oven to 400°F (200°C). Cut the pumpkin in half, remove the seeds and fibers, and place the halves on a baking sheet. Roast for 30-40 minutes, or until fork tender. Scoop out the flesh and purée in a blender or food processor until it’s smooth. Set aside.
• Cook the Fettuccine:
  Bring a large pot of salted water to a boil, then cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, drain the pasta, and set aside.
• Prepare the White Pumpkin Alfredo Sauce:
  Melt the butter over medium heat in a large skillet. Add the garlic and shallot and sauté until fragrant, 1-2 minutes. Stir in the white pumpkin purée, and cook for 2-3 minutes to warm through. Add the heavy cream and stir until smooth. Mix in the grated Parmesan cheese until it melts and creates a creamy sauce, 2-3 minutes. Add the nutmeg and fresh thyme, then season with salt and ground black pepper to taste.
• Combine with Fettuccine:
  Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the pumpkin Alfredo sauce. Stir in as much of the reserved pasta water as necessary to thin the sauce. Adjust the seasoning if needed.
• Serve:
  Divide the fettuccine among serving plates. Garnish with additional Parmesan cheese and toasted pumpkin seeds for added crunch and flavor.