Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings
The sauce alone of this Pumpkin Alfredo is more than enough to let you know that you are in for a treat! Just follow these easy steps, and you are good to go. Enjoy!
Ingredients:
1/8 tsp nutmeg
1 tbsp fresh chopped parsley
1 c pumpkin puree, not pie filling
2/3 c half & half
1 lb. fettuccine cooked to al dente, reserve 1 c of pasta water
1/2 c freshly grated Parmesan cheese off the block
2 garlic cloves, minced
6 tbsp butter
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the fettuccine and a bit of salt to the boiling water. Cook for a few minutes until al dente. Set aside about 1 cup of the pasta water for later use and drain the fettuccine.
Place a skillet on the stove and turn the heat to medium-low. Add butter and allow it to melt.
Add garlic, then sauté for a minute or until aromatic. Add half & half, nutmeg, Parmesan cheese, and pumpkin. Stir everything until well blended.
Add a bit of pasta water and stir every addition until the texture becomes smooth.
Put the cooked pasta, then toss until coated with the delicious sauce. Cook for 2 more minutes.
Sprinkle freshly chopped parsley and grated Parmesan cheese over each serving to garnish.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 to 3 days. Reheat for a few minutes before serving again.
Make sure to always freshly grated Parmesan cheese for this recipe.
Feel free to use non-dairy milk for this recipe.
Any type of pasta noodles will do for this recipe.
You can add your preferred herbs to this recipe.
Nutrition Facts:
Calories: 477.38 kcal | Carbohydrates: 59.08g | Protein: 15.36g | Fat: 20.33g | Saturated Fat: 11.52g | Cholesterol: 110.88mg | Sodium: 256.87mg | Potassium: 313.95mg | Fiber: 3.68g | Sugar: 2.92g | Vitamin A: 6975.05IU | Vitamin C: 3.15mg | Calcium: 162.9mg | Iron: 2.12mg
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