Smoky Pumpkin Fettuccine Alfredo with Parmesan

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.