Comments on: Pumpkin Fettuccine Alfredo

By: Kierra

Kierra — Sat, 18 May 2024 18:43:34 +0000

Made this recipe with twice the rosemary and half and half instead of milk. Added more salt and It was delicious! I’ll be adding this one to our rotation.

By: Eva

Eva — Tue, 02 Jan 2024 23:27:05 +0000

I made this today for my family and it was incredible! I am a very inexperienced cook, but I still found the instructions easy to follow and understand. The sauce is delicious, and I love the combination of pumpkin, goat cheese, and rosemary. Even my dad liked it, and he doesn’t like pumpkin.

By: Kate

Kate — Fri, 06 Oct 2023 23:21:38 +0000

In reply to Christi Tallent. I love to hear that, Christi!

By: Christi Tallent

Christi Tallent — Sat, 30 Sep 2023 20:11:21 +0000

We make this almost every week. I fell in love with this recipe. It’s so good. I love regular alfredo sauce but it can really wreak havoc on the digestive system.
The pumpkin alfredo is better tasting to me and gentle on the stomach. Obsessed this. I use cream cheese because I’m one of those peeps who doesn’t do goat chz. This recipe is my top five favorites of all time. And I’m a recipe a-holic lol

Love all you do Kate!

By: Andrea M Tucker

Andrea M Tucker — Thu, 19 Jan 2023 17:27:43 +0000

Loved this recipe! Very easy and super tasty :) I added a bit of
fresh arugula for extra colour. It also packed well for lunches. Btw, I’m with you on the goat’s cheese. Yum!

By: Kate

Kate — Wed, 02 Feb 2022 12:17:16 +0000

In reply to Jillian. That's great! I'm glad you enjoy this pasta so much, Jillian.

By: Jillian

Jillian — Sat, 22 Jan 2022 16:43:15 +0000

I have probably made this recipe 30 times this past year. When I checked out the cans of pumpkin at the grocery store around Thanksgiving, all the cashiers were very surprised when I said it was for pasta. I am one of those weird people who do not like goat cheese, so I use fontina and it has always been great.

By: Kate

Kate — Thu, 11 Nov 2021 21:12:21 +0000

In reply to Ken. Thank you for sharing, Ken! I'm glad you enjoyed it. I appreciate you sharing your feedback on the creamy outcome.

By: Ken

Ken — Tue, 09 Nov 2021 13:28:11 +0000

This was very good. I used pumpkin puree that I have left from the large pumpkin that I did not carve and roasted after Halloween. I followed the recipe as is and used 3 ounces of goat cheese. The flavor is very good but when I make this again, I will either use a bit more pasta or cut down on the amount of milk a bit. I like a little less sauce on my pasta. My only negative was that perhaps this was a tad too creamy. My other thought was to maybe cook the pasta just a bit less than al dente and let it finish in the sauce for a few minutes so that it releases a bit of starch which in turn might thicken up the sauce. There was really nothing wrong with this and, as I said, it was very flavorful. I also think that this would lend itself to adding sauteed veggies – mushrooms, peppers, etc. I will definitely make this again.

By: Kate

Kate — Tue, 26 Oct 2021 20:26:44 +0000

In reply to Trish. Thank you, Trish! I hope you love it.