Pumpkin Fettuccine Alfredo
12 ounces fettuccine pasta
2 tablespoons butter
3 cloves of garlic, minced
1 cup canned pumpkin puree
2 1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese, plus more for serving
1 teaspoon salt
1 teaspoon pepper
Cook fettuccine until al dente according to package directions. Strain pasta, reserving a cup of pasta water.
Melt butter in a large skillet over medium heat, add garlic and cook until fragrant, about 30 seconds. Add in the pumpkin, heavy cream, Parmesan and salt and pepper, and stir to combine. Add pasta and toss to coat in the sauce. If sauce is too thick, add reserved pasta water, one tablespoon at a time, until smooth. Garnish with Parmesan cheese and serve immediately.
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