Pumpkin Fettuccine Alfredo Recipes

PUMPKIN PASTA ALFREDO

Pumpkin Pasta Alfredo image

Delicious way to use up the other half of a 28-ounce can of pumpkin. Serve in bowls with a nice tart salad, such as watercress or escarole in a vinaigrette dressing.

Provided by Anonymous

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package linguine pasta
1 tablespoon olive oil
½ onion, chopped
1 tablespoon ground cumin
1 tablespoon Cajun seasoning
1 (12 ounce) package apple chicken sausage (such as Al Fresco®), sliced
½ (28 ounce) can pumpkin puree
1 (16 ounce) jar Alfredo sauce
½ cup milk
2 tablespoons Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in cumin and Cajun seasoning until fragrant, about 1 minute. Add sausage; cook and stir until browned, about 5 minutes. Stir in pumpkin and cook, stirring occasionally, until heated through, about 3 minutes.
Pour Alfredo sauce and milk into the skillet; cook, stirring well, until sauce is hot, 5 to 10 minutes. Add linguine and toss to coat with sauce. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 688.9 calories, Carbohydrate 66.8 g, Cholesterol 124.4 mg, Fat 36.9 g, Fiber 4.8 g, Protein 26.7 g, SaturatedFat 12.8 g, Sodium 1488.6 mg, Sugar 8.5 g

PUMPKIN ALFREDO WITH CHICKEN

Pumpkin Alfredo with Chicken image

I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked spiral pasta
2 cups fresh broccoli florets
1/4 cup butter, cubed
3 garlic cloves, minced
1 cup half-and-half cream
1 cup canned pumpkin
1/2 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled
1/8 teaspoon ground nutmeg
Minced fresh parsley

Steps:

In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.

Nutrition Facts : Calories 631 calories, Fat 30g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 936mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.

CHICKEN-PUMPKIN ALFREDO

Chicken-Pumpkin Alfredo image

This is a unique twist on an old favorite. It's easy to put together and is done in less than 30 minutes. Garnish with more basil, Parmesan, and red pepper flakes. Enjoy!

Provided by thedailygourmet

Categories Chicken Alfredo

Time 30m

Yield 5

Number Of Ingredients 12

Ingredients

1 (16 ounce) package dry fettuccine pasta
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
2 cups half-and-half
1 cup pumpkin puree
½ cup freshly grated Parmesan cheese
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
10 ounces chicken tenderloin strips
¼ teaspoon dried sage
¼ teaspoon granulated garlic
2 tablespoons chopped fresh basil

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
Add the chopped basil to the pumpkin Alfredo sauce.
Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 75.3 g, Cholesterol 93.5 mg, Fat 24 g, Fiber 5.3 g, Protein 30.9 g, SaturatedFat 13.5 g, Sodium 896 mg, Sugar 5 g

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