PUMPKIN ALFREDO RECIPE

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This Pumpkin Alfredo is creamy, rich and delicious, and without all the calories and fat of a regular Alfredo sauce. It’s an easy weeknight dish that just screams fall – pumpkin recipes for the win!

It’s velvety and smooth and rich and with less than a quarter of the cream and less butter than classic Alfredo sauce. So not only does it taste amazing, but you won’t even miss the cream or butter!

INGREDIENTS

• 1 pound fettuccine (reserve 1 cup of pasta water)
• 6 tablespoons butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree (not pie filling)
• 1/8 teaspoon nutmeg
• 2/3 cup half & half
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh chopped parsley

INSTRUCTIONS

1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired

Recipe Adapted : PUMPKIN ALFREDO @ eat-wells