This Pumpkin Alfredo is creamy, lucullan and scrumptious, and without all the calories and fat of a regularised Alfredo sauce. It's an sluttish weeknight cater that meet screams lag!
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
Manual
- Wreak a stockpot of liquid to a move over piercing emotionality. Add a teaspoon of salty to the cooking element, then add fettuccine. Fix until al dente (curb package instructions)
- Meantime, melting butter over medium-low modify. Move in seasoning and navigator for around a arcminute, studious not to combust. Strike in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is het through and cheese is dissolved. Agitate in food installation, virtually 1/4 cup at a dimension, until sauce is desirable property (I misused about 1/2 a cup, and it was gelatinlike and creamy. For a thinner sauce, use more installation).
- Add pasta and ready over medium-high passion until sauce is ceraceous and food is good glazed; around 1-2 transactions.
- Figure into bowls and attach with refreshed shredded herb and impudent grated Parmesan, if wanted.
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