This Pumpkin Fettucini Alfredo recipe has 60% fewer calories than traditional Alfredo sauce- it's healthy, creamy, and delicious! It's a great way to sneak veggies into a main course, especially in the fall season.
parmesan cheese, parsley, and freshly ground black pepper for serving (optional)
Cook pasta according to directions in heavily salted water.
Meanwhile, melt butter (2 tablespoons) in large skillet or saucepan over medium high heat.
Add the flour (2 tablespoons); use a whisk to stir together to form a roux.
Add the milk (2.5 cups), whisking in as you pour.
Add the canned pumpkin puree (15 oz.), onion powder (1/2 teaspoon), and salt and pepper to taste. Whisk until smooth and well incorporated and continue heating until just starting to bubble. Turn off heat.
Add the cooked fettucini to the sauce and mix to coat.
Top with parmesan cheese, parsley, and freshly ground pepper, if desired.
You can make this sauce in advance and refrigerate it for up to a week or freeze it in an airtight container for up to 6 months. It's a great thing to keep in your freezer for a quick and easy weeknight meal!
For an even lighter version, substitute 1.5 cups of the milk with chicken or vegetable broth.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.