Skinny Pumpkin Alfredo Sauce

This eight ingredient Skinny Pumpkin Alfredo Sauce uses common pantry and fridge ingredients which means you can enjoy it any day of the week without making a special trip to the grocery store.  Garlic, Parmesan cheese, chicken broth and Greek yogurt are thickened into an amazing creamy sauce.  Once you stir in pumpkin puree and a sprinkle of ground nutmeg, well, an autumn pasta favorite is born.

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I often joke with our nine year old daughter that she’s my foodie twin.  She’s not a picky eater, unlike the two middle children, and is typically game for whatever type of meal I put in front of her.  So when she mentioned pasta with alfredo sauce as a dinner idea last week and I pushed the idea aside knowing the backlash that would ensue with two of her siblings, I decided to make her something a bit more special instead.  An autumn inspired version of her request.  And for the record, the skinny in this Skinny Pumpkin Alfredo Sauce is clearly for me.  Not for my sweet girl that wears super skinny jeans with the elastic cinched in.

This isn’t my first foray into a pumpkin pasta.  My Pumpkin Pasta with Sausage and Apples has long been a fall month favorite.  And now I’m happy to have two autumn pastas to split my time between.

Pasta withAlfredo sauce was one of the first dishes I remember making for my family when I was in high school.  White fettuccine noodles, packets of Alfredo sauce mix and cheese bread.  That’s how I rolled back then.  Luckily things have changed for the better.  Enter whole grain or whole wheat noodles and a lightened up version of Alfredo sauce that’s so creamy and delicious you’d never know it was practically guilt free.  But the cheese bread?  It’s still around.  I have boundaries I refuse to cross, my friends.

A traditional alfredo sauce is laden with heavy cream and butter and, although delicious, I aways regret the decision to indulge as soon as the meal is finished.  But my Skinny Pumpkin Alfredo Sauce?  It’s as luscious as the original but with no regrets required.  Instead of heavy cream and excessive butter, this luscious sauce is made skinny and even more delicious by using chicken broth and Greek yogurt.  Seriously, the mouthfeel of this sauce is insanely amazing.

This eight ingredient Skinny Pumpkin Alfredo Sauce uses common pantry and fridge ingredients which means you can enjoy it any day of the week without making a special trip to the grocery store.  Garlic, Parmesan cheese, chicken broth and Greek yogurt are thickened into an amazing creamy sauce.  Once you stir in pumpkin puree and a sprinkle of ground nutmeg, well, an autumn pasta favorite is born.   Especially when topped with even more Parmesan and a sprinkle of chopped parsley to make it Glamour Shot ready.

For the record, according to the nine year old, it also makes for an amazing take to school lunch option as well.  And then dinner again later that night.  I’d say she approved of the recipe she inspired!  This is also the same girl that requests Lemon Arugula Pasta each year for her birthday dinner and also loves the spicy kick from my One Pot Sausage and Peppers Pasta.  My foodie twin indeed!

Print Recipe

5 from 1 vote

Skinny Pumpkin Alfredo Sauce

This eight ingredient Skinny Pumpkin Alfredo Sauce uses common pantry and fridge ingredients which means you can enjoy it any day of the week without making a special trip to the grocery store. Garlic, Parmesan cheese, chicken broth and Greek yogurt are thickened into an amazing creamy sauce. Once you stir in pumpkin puree and a sprinkle of ground nutmeg, well, an autumn pasta favorite is born.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: American

Servings: 6 servings

Calories: 390kcal

Author: Melanie Bauer | Melanie Makes

Ingredients

• 16 ounces fettuccine
• 2 tablespoons butter
• 6 garlic cloves minced
• 1-1/2 cups chicken broth
• 4 teaspoons cornstarch
• 3/4 cup pumpkin puree
• 1-1/2 cups grated Parmesan cheese
• 1-1/2 cups Greek yogurt
• 1/4 teaspoon ground nutmeg
• additional Parmesan cheese and chopped parsley to garnish, if desired

Instructions

• Cook pasta per package instructions in heavily salted water to al dente.
• Meanwhile, in a large saucepan over medium heat, melt better.
• Add garlic and cook until fragrant, about two minutes.
• In a small bowl, whisk together chicken broth and cornstarch. Stir into saucepan and bring to a simmer, stirring occasionally.
• Turn off heat.
• Stir in pumpkin puree, cheese and yogurt until combined and smooth.
• Add pasta and toss to coat.
• Season with nutmeg and additional salt and pepper if needed.
• Garnish with additional Parmesan cheese and chopped parsley, if desired.

Notes

Adapted from Rocco's Fettuccine Alfredo.

Nutrition

Calories: 390kcal | Carbohydrates: 59g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 256mg | Potassium: 309mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5000IU | Vitamin C: 3.6mg | Calcium: 151mg | Iron: 2mg

Don’t get me wrong, this Skinny Pumpkin Alfredo Sauce is more than amazing on it’s own but I’m thinking it would make a great substitute for recipes calling for jarred Alfredo sauce as well.  Just think of the possibilities!  Wouldn’t it be amazing in these dinner ready Sausage Alfredo Stuffed Shells,  hearty Chicken Bacon Alfredo Lasagna or this easy Crockpot Chicken Alfredo Pasta with Broccoli?