PUMPKIN ALFREDO

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

If you are looking for a new and easy recipe to try today, then you have got to give this awesome recipe a go! Oh, man, you are so in for a treat! You will surely love every bite of the rich and creamy sauce of this Pumpkin Alfredo! This will always have a very special place in my heart! A big thanks to my sister, Heather, for this! Anyway, I hope you are all well today, friends. Enjoy!

Ingredients:

1 lb fettuccine cooked to al dente, reserve 1 c of pasta water

6 tbsp butter

2 garlic cloves minced

1 c pumpkin puree, not pie filling

⅛ tsp nutmeg

⅔ c half & half

½ c freshly grated Parmesan cheese off the block

1 tbsp fresh chopped parsley

Directions:

Place a large stockpot with water on the stove and turn the heat to high.

Allow the water to boil, then add the fettuccine and a bit of salt.

Cook for a few minutes until firm to bite or al dente.

Set aside 1 cup of the pasta water, then drain the fettuccine and rinse with cold water to stop the cooking process.

Place a pan on the stove and turn the heat to medium-low.

Add butter and allow it to melt.

Add the garlic and sauté until aromatic.

Add the half & half, pumpkin, nutmeg, and Parmesan cheese. Stir until well mixed and melted completely.

Add the reserved pasta water gradually and stir until well blended.

Put the cooked pasta and toss until well coated with the sauce. Heat for 2 minutes.

Garnish each serving with more Parmesan cheese and freshly chopped parsley.

Serve and enjoy!

Nutrition Facts:

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