Pumpkin Fettuccine Alfredo

Pumpkin Fettuccine Alfredo

Here’s a savory, simple meal that’s got a hidden veggie! Perfect. And it pairs really nicely with the 3-ingredient pumpkin flatbread I shared a few days.

I used scissors to cut the noodles smaller for Alexander’s portion.

Pumpkin Fettuccine Alfredo

Serves 2 adults and 1 baby; Good 7-8 months and up (see notes)


  • 8 ounces fettuccine noodles, cooked according to package
  • 4 tbsp unsalted butter
  • 1/2 cup whole milk
  • 1 garlic clove, minced
  • 1/4 cup pumpkin puree
  • 1/4 cup (approximately) freshly grated Parmesan cheese


  1. Cook the pasta!
  2. While it cooks, in a small skillet on medium-high heat, dump the butter, milk, garlic, pumpkin, and about half of the Parmesan.
  3. Let the sauce cook through until it gets bubbly. 
  4. When the pasta is finished cooking, strain it into a mixing bowl (or you can leave it in the pot after straining).
  5. Dump the sauce on top of the pasta and toss it to combine.
  6. Sprinkle the remaining Parmesan on top of individual plates.

BEGINNERS. It’s easy to find gluten-free pasta if you need that. You can also use dairy-free butter (or use ghee) and non-dairy milk. Leave out the Parmesan if your baby can’t have dairy and just add some to individual plates. Another note: Parmesan is salty! If your baby is just starting with solids, I would omit it entirely in the sauce and simply sprinkle some on your own plate at the end. If baby is a little older, just serve it up as noted here.