Pumpkin Alfredo has fewer calories and fat than regular Alfredo and is creamier and tastier. Pair with fettuccine for a must-have item for autumn!
Its mild, slightly nutty flavor pairs well with a variety of dinner dishes, from chicken to pork. It's also delicious tossed with parmesan cheese grilled shrimp!
Ingredients :
- Prepare 1 lb of fettuccine cooked al dente and 1 cup of pasta water
- 6 tablespoons butter
- 2 cloves minced garlic
- 1 cup pumpkin puree, no pie filling
- 1/8 teaspoon nutmeg
- 2/3 cup half & half
- 1/2 cup freshly grated Parmesan cheese from a block
- 1 tablespoon chopped parsley
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| Pumpkin Alfredo |
Instructions :
- Bring the water to a boil over high heat. Add a teaspoon of salt to the boiling water and add the fettuccine. Cook until al dente (see package directions). Set aside about 1 cup of the pasta water.
- In the meantime, melt the butter over medium heat. Add garlic and sauté for 1 minute, being careful not to burn. Stir in half & half, parmesan cheese, pumpkin, and nutmeg. Stir until the sauce is hot and the cheese is melted. Stir in about ¼ cup pasta water at a time until the sauce is of desired consistency (I used about ½ cup and it was thick and creamy. Use more pasta water for thin sauces) ).
- Add the pasta and cook over medium heat until the sauce is smooth and the pasta is well coated. About 1-2 minutes.
- Divide into bowls and garnish with chopped parsley and freshly grated Parmesan cheese, if desired.
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