Recipe: Pumpkin Fettuccine Alfredo

Yield: 4-5 servings

Herbed Pumpkin Noodles

Ingredients and Equipment
Oregano, dried
1/2 tablespoon salt
Basil, dried
4-8oz pumpkin puree
4 eggs
2 cups flour
Stand mixer

Directions

I’ll let you in on a little secret – this is a basic pasta with pumpkin puree added. 😛 If you are a pasta fiend and make your own pasta regularly, I’m sure you can do better than I did. 🙂 But for my first time making pasta from scratch, I’m happy. There’s a few things I’d do differently. Namely, more pumpkin. I added about 4oz of pumpkin and should have done at least 8oz. However, I needed way more flour as I was kneading it in the stand mixer, so if you add more than 4oz of pumpkin, lessen the amount of eggs. However, this is what I did and it turned out okay.

  1. Add flour, salt, oregano, and basil to bowl and mix. I eyeballed the oregano and basil. It turned out alright. I know, I know. If I had to guess, 2 tablespoons of basil and 1 tablespoon of oregano.
  2. Add the eggs to the bowl. I know if you are a pro noodle maker, you’ll make a volcano on the counter with the flour and gently mix the eggs and flour in. I used a mixing bowl.
  3. Add the pumpkin puree and gently mix that in.
  4. Here’s where you want a stand mixer. If you have a stand mixer with a bread hook, use it. Otherwise … you’ll need to knead the dough by hand. Add in additional flour as needed.
  5. Once done, put flour on the work surface and on the rolling pin and roll out the dough. Fold it over and roll it flat again. Repeat one more time. Then, fold it in half loosely, and then fold it in half loosely again. Don’t press down. Take a knife and cut strips. You should get a couple of strips of pasta from this. Put on a drying rack or I used a cooling rack. Ideally for 30 minutes to 2 hours.
  6. Bring a pot of water to a boil. Once boiling, add salt to preference. Once dried, start to add the noodles to the boiling water.
  7. I did 10 minutes in the boiling water, because I did thick noodles (unintentionally). 5 minutes for less-thick noodles.
Noodles drying on cookie cooling rack
Noodles cooked.

Pumpkin Alfredo Sauce

Yield: 4-5 servings

Ingredients and Equipment
2 cups half and half
1 1/2 cups shredded Parmesan
3-4 baby Bella mushrooms, chopped
3 cloves of garlic, minced
4-6oz of pumpkin puree
1 tablespoon cinnamon
1/2 tablespoon nutmeg
Olive oil
  1. Add chopped mushrooms and garlic to a pan with olive oil. Just enough to cover the bottom of the pan to saute.
  2. Once the mushrooms and garlic are done, pour in a little of the half and half, letting it come back to temperature. Stir and slowly add the remaining half and half.
  3. Add the Parmesan cheese a little at a time, stirring to ensure the cheese melts.
  4. Add the pumpkin puree. I did about 4oz and wish I had added a bit more. Stir in to the sauce.
  5. Add the cinnamon and nutmeg.
  6. Continue gently stirring for a few more minutes.
  7. Take off the heat and enjoy!

I love alfredo sauce. Probably way too much. But I love it. Overall, I’m really happy with how this recipe turned out. Since this was my first time doing noodles from scratch, I learned a lot and should do things differently next time. Give this a shot and let me know what you think!

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