Back in August, we started testing out some new pumpkin recipes. As soon as we ate this pasta, we couldn't wait for the leaves to change so we could share this! Well, the leaves have changed and we are so excited for you to try this savory alfredo dish!
PUMPKIN ALFREDO
serves 4-6
INGREDIENTS:
1 lb Fettuccine cooked to al dente
4 Tbsp Butter
3 cloves Garlic, minced
2/3 cup half & half
1 cup Pumpkin Puree (not pie filling)
1/8 tsp Nutmeg
1 tsp Garlic Powder
2/3 cup freshly grated Parmesan cheese
1/2 tsp Salt
1/2 tsp Pepper
1 tsp dried Parsley
INSTRUCTIONS:
In a large skillet, melt butter over medium-low heat. Stir in garlic and cook for about 1 minute.
Stir in half & half, pumpkin, nutmeg, garlic powder, Parmesan, salt, pepper, and parsley.
Mix until sauce is heated through and cheese is melted.
Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
Top with extra Parmesan cheese and serve.