Pumpkin Fettuccine Alfredo


  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • 4 cloves of garlic, minced
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 1 teaspoon herbs de provence
  • salt and pepper, to taste
  • 8 ounces fettuccine, cooked
  • freshly grated parmesan, to garnish
  • fresh sage, julienne, to garnish 


  1. Heat oil and butter in a sauce pan with minced garlic and cook until lightly golden and fragrant.
  2. Whisk in cream, pumpkin and spices and let simmer until thoroughly heated and smooth.
  3. Toss with cooked pasta, garnish with parmesan and sage.

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