Pumpkin Alfredo

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 1 tbsp Parsley, fresh
  • 1 cup Pumpkin puree

• Pasta & Grains

  • 1 lb Fettuccine

• Baking & Spices

  • 1/8 tsp Nutmeg

• Dairy

  • 6 tbsp Butter
  • 2/3 cup Half & half
  • 1/2 cup Parmesan cheese

Found on yellowblissroad.com

Ingredients

• 1 pound fettuccine (reserve 1 cup of pasta water)
• 6 tablespoons butter
• 2 cloves garlic, minced
• 1 cup pumpkin puree (not pie filling)
• ⅛ teaspoon nutmeg
• ⅔ cup half & half
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon fresh chopped parsley

Directions

• 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)
• 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 ¼ cup at a time, until sauce is desired consistency (I used about ½ a cup, and it was thick and creamy. For a thinner sauce, use more water).
• Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
• Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.