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Cooking with Chef Hermann: Pumpkin Alfredo

Pumpkin Alfredo


  • 12 oz. fettuccine
  • 2 tbsp. butter
  • 2 garlic cloves, minced
  • 3/4 c. pumpkin puree
  • 1/2 c. whole milk
  • 1/2 c. finely grated Parmesan, plus more for serving
  • 1/2 tsp. chopped rosemary
  • 1/4 tsp. grated nutmeg
  • 2 tbsp. chopped parsley


  1. In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
  2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
  3. Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.