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
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
Instructions
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.
