Pumpkin Alfredo
Ingredients
- 12 oz. fettuccine
- 2 tbsp. butter
- 2 garlic cloves, minced
- 3/4 c. pumpkin puree
- 1/2 c. whole milk
- 1/2 c. finely grated Parmesan, plus more for serving
- 1/2 tsp. chopped rosemary
- 1/4 tsp. grated nutmeg
- 2 tbsp. chopped parsley
Directions
- In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
- Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.
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