Easy Fall Dishes
9/12/2019, 6 a.m.
Pumpkin Alfredo YIELDS: 4 / TOTAL TIME: 15 MINS
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
In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
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.
Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.