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Pumpkin Alfredo

Easy Fall Dishes

9/12/2019, 6 a.m.

Pumpkin Alfredo YIELDS: 4 / TOTAL TIME: 15 MINS

INGREDIENTS:

12 oz. fettuccine

2 tbsp. butter

2 garlic cloves, minced

3/4 c. pumpkin puree

1/2 c. whole milk

1/2 c. finely grated Parmesan, plus more for serving

1/2 tsp. chopped rosemary

1/4 tsp. grated nutmeg

2 tbsp. chopped parsley

DIRECTIONS:

  1. In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.

  2. In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.

  3. Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.