Smoky Pumpkin Fettuccine Alfredo is a rich and creamy pasta dish that’s perfect for fall. The sweetness of pumpkin puree combines beautifully with the smoky depth of ancho chili powder and smoked paprika, creating a comforting dish that’s balanced with the sharpness of parmesan cheese. With a creamy sauce that coats each strand of fettuccine, this recipe is easy to make and packed with flavor. It’s perfect for weeknight dinners or a special occasion, offering a new twist on the classic Alfredo with a seasonal touch.
If you're looking for a rich, creamy pasta dish with a smoky twist, this Smoky Pumpkin Fettuccine Alfredo is the perfect choice. With the sweetness of pumpkin, the heat from spices, and a touch of parmesan, this dish is a delicious and comforting fall dinner. Let’s take a look at the ingredients you’ll need to bring this meal to life!
INGREDIENTS
- Extra-virgin olive oil (2 tablespoons): Used to sauté the vegetables and build the base of the sauce.
- Diced red pepper (½ cup): Adds sweetness and color to the sauce.
- Diced onion (½ cup): A key aromatic ingredient that provides flavor depth.
- Garlic (3 cloves, minced): Infuses the sauce with a savory, bold flavor.
- Red pepper flakes (½ teaspoon): Adds a subtle kick of heat to balance the sweetness of the pumpkin.
- Dry white wine (½ cup): A touch of acidity that enhances the flavors of the sauce and adds depth.
- Pumpkin puree (1 - 15.5-ounce can): The star of the dish, providing creaminess and a subtle sweetness to the Alfredo sauce.
- Vegetable or chicken stock (1 cup): Helps thin the sauce while adding extra flavor.
- Reserved pasta water (½ cup): Helps bind the sauce to the pasta, making it smooth and creamy.
- Cumin (1 teaspoon): Adds a warm, earthy flavor that complements the pumpkin.
- Ancho chili powder (½ teaspoon): Adds smoky heat and depth to the sauce.
- Smoked paprika (¼ teaspoon): Adds a rich, smoky flavor that elevates the dish.
- Kosher salt (½ teaspoon): Enhances the overall flavors of the sauce.
- Black pepper (¼ teaspoon): Adds a hint of sharpness to balance the sweetness of the pumpkin.
- Half and half (½ cup): Adds creaminess to the sauce, making it rich and luxurious.
- Grated parmesan cheese (½ cup): Adds sharp, nutty flavor that perfectly complements the creaminess of the sauce.
- Fettuccine pasta (1 pound): The perfect pasta to soak up the delicious sauce, adding texture and heartiness to the dish.
INSTRUCTIONS
- Step 1:
- Bring a large pot of salted water to a boil over medium-high heat. This will be for cooking the fettuccine.
- Step 2:
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced red pepper, onion, garlic, and red pepper flakes. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Step 3:
- Stir in the white wine and allow it to reduce by half, about 3 minutes, which will add flavor depth to the sauce.
- Step 4:
- Add the pumpkin puree, vegetable or chicken stock, cumin, ancho chili powder, smoked paprika, salt, and black pepper. Stir everything together and let it simmer for 5 minutes to allow the flavors to meld.
- Step 5:
- Once the water is boiling, add the fettuccine and cook until al dente, about 12-13 minutes. Be sure to reserve ½ cup of the pasta water before draining the pasta.
- Step 6:
- Stir the reserved pasta water, half and half, and grated parmesan cheese into the sauce. The mixture will seem thin, but it will thicken once the pasta is added.
- Step 7:
- Let the sauce cook and reduce slightly for 6-8 minutes, allowing it to thicken. Taste and adjust seasoning with salt and pepper if needed.
- Step 8:
- Turn off the heat and stir the cooked fettuccine into the sauce, coating the pasta evenly. Let the pasta rest in the sauce for 5 minutes before serving to allow it to absorb the flavors.
- Step 9:
- Serve the fettuccine topped with extra grated parmesan cheese for a final touch of flavor.
Serving and Storage Tips
- Serve the pasta immediately, topped with extra parmesan cheese and a sprinkle of freshly cracked black pepper for added flavor.
- This dish pairs well with a simple side salad or garlic bread to complement the richness of the sauce.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or cream to restore the creamy consistency of the sauce.
Helpful Notes
- If you don’t have ancho chili powder, regular chili powder can be used, though it will slightly alter the flavor profile.
- Feel free to adjust the spice level by increasing or reducing the amount of red pepper flakes and smoked paprika.
- If the sauce becomes too thick, add a little more pasta water to thin it out and make it smoother.
Tips from well-known chefs
- Chef Mario recommends adding a handful of fresh spinach at the end of cooking for extra color and nutrients.
- Chef Laura suggests topping the finished pasta with crispy prosciutto for a savory crunch that complements the creamy sauce.
WHY YOU'LL LOVE THIS RECIPE
- The smoky flavor from the paprika and chili powder adds a unique twist to the classic Alfredo, making it bold and flavorful.
- Pumpkin adds a creamy texture while keeping the sauce lighter than traditional cream-heavy Alfredo sauces.
- It’s a comforting and satisfying dish that’s perfect for cozy fall evenings.
VARIATIONS
- Swap out fettuccine for any other long pasta like linguine or tagliatelle, depending on your preference.
- For a dairy-free version, substitute the half and half with coconut milk and use nutritional yeast in place of parmesan cheese.
- Add roasted butternut squash or mushrooms for extra texture and flavor.