Pumpkin Fettuccine Alfredo Recipe

Recipe By Cookie and Kate

Fettuccine tossed with a creamy and comforting, alfredo-like pumpkin sauce, rosemary, parmesan and spices. You can make your own pumpkin pure (see notes for instructions) or, for a quick meal, use canned pumpkin pure. Its great both ways Recipe serves two generously or three to four with sides.

4.2
20 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Pumpkin Fettuccine Alfredo
plan
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ingredients serve

Ingredients for Pumpkin Fettuccine Alfredo Recipe

  • 0.17 pound Whole wheat* fettuccine or linguine
  • 0.33 tablespoon Generous unsalted butter
  • 0.33 tablespoon Flour of choice
  • 0.67 Garlic cloves, pressed or minced
  • 0.17 teaspoon Finely chopped rosemary, plus more for sprinkling on top
  • 0.67 cup Low fat milk
  • 1 ounce Goat cheese cheese, cut into big chunks
  • 0.33 cup Pumpkin puree
  • pinch Red pepper flakes
  • 1/25 teaspoon Ground cinnamon
  • 0.08 teaspoon Sea salt
  • As required Freshly ground black pepper
Nutrition
value
541
calories per serving
16 g Fat20 g Protein77 g Carbs5 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    20g
  • Carbs
    77g
  • Fiber
    5g

MacroNutrients

  • Carbs
    77g
  • Protein
    20g
  • Fiber
    5g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    393mg
  • Iron
    2mg
  • Vitamin A
    94mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    69mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    9mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    63mg
  • Manganese
    2mg
  • Phosphorus
    341mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Cookie and Kate