Pumpkin Fettuccini Alfredo
 
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Enjoy this fun pasta dish that is a great way to use up extra pumpkin puree you may have on hand in a delicious recipe!
Recipe type: Main
Serves: 4-6 servings
Ingredients
  • 2 tablespoons of Butter
  • 5 Cloves of Garlic, minced
  • 8-12 ounces Fettuccini (I preferred the Fettuccini nests)
  • 2 cups of Heavy Whipping Cream
  • 1 cup of Pumpkin Puree
  • ½ cups of Parmesan Cheese
  • Salt & Pepper, to taste
  • Chopped Parsley, optional (for topping)
Preparation Instructions
  1. First bring a large pot of water to boil, and cook your fettuccini according to package instructions. Once the pasta is cooked, reserve about ½ cup of pasta water, and drain the pasta.
  2. Heat a large, nonstick skillet over medium heat. Then melt the butter. Add the garlic to the melted butter, and cook until the garlic is fragrant.
  3. Add the cream and pumpkin to the skillet and whisk together. Once combined, reduce the heat and let the sauce simmer until is thickens slightly.
  4. Once the sauce has thickened, add the Parmesan cheese and salt and pepper to taste. Then site until well combined. Finally add the cooked pasta to the sauce and toss until the pasta is coated with sauce. Serve immediately and top with a little grated Parmesan and chopped parsley and enjoy!
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/pumpkin-fettuccini-alfredo/