Pumpkin Alfredo
Ingredients
The pasta
-
8–12
ounces
DeLallo fettuccine egg pasta
The sauce
-
2
tablespoons
butter
-
5
cloves
garlic, minced
-
1
cup
pumpkin puree
-
2 ½
cups
heavy whipping cream
-
½
cup
grated Parmesan cheese
Instructions
- Cook the fettuccine according to package directions and reserve 1 cup of the cooking liquid.
- Heat the butter in a pan over medium heat, then add the garlic and sauté until soft and fragrant.
- Add the pumpkin and heavy whipping cream to the pan and simmer until slightly thickened.
- Stir in the Parmesan cheese until well combined.
- Toss the cooked pasta in the sauce, adding reserved cooking liquid as needed to thin the sauce.
- Top with additional Parmesan and season to taste before serving.
Nutrition Facts (estimated)
Servings
8
Calories
300
Total fat
20g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
50mg
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