Pumpkin Fettuccine Alfredo
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fettuccine tossed in a creamy pumpkin Alfredo sauce with rosemary, Parmesan, and warm spices like cinnamon. Made with either homemade or canned pumpkin purée, this comforting pasta dish is ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 pound (8 ounces) whole wheat* fettuccine or linguine
- 1 generous tablespoon unsalted butter
- 1 tablespoon flour of choice (whole wheat, all purpose, or gluten-free all-purpose blend will work)
- 2 garlic cloves, pressed or minced
- 1/2 teaspoon finely chopped rosemary, plus more for sprinkling on top (a 3-inch sprig of rosemary should do it)
- 2 cups low-fat milk
- 3 to 4 ounces goat cheese, cut into big chunks
- 1 cup pumpkin puree**
- Pinch of red pepper flakes
- ⅛ teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- Freshly ground black pepper
- Shaved Parmesan cheese, for topping
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 509mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 200mg
- Calcium
- 253mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 509MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.