This Pumpkin Alfredo is creamy, wealthy and delicious, and with out all of the calories and fat of a everyday Alfredo sauce. It’s an smooth weeknight dish that just screams fall – pumpkin recipes for the win!
It’s velvety and smooth and rich and with much less than 1 / 4 of the cream and less butter than conventional Alfredo sauce. So no longer simplest does it flavor tremendous, but you gained’t even leave out the cream or butter!
if you’re partial to savory pumpkin recipes, you're going to LOVE this Pumpkin Alfredo!
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
STEPS
- bring a stockpot of water to a boil over excessive heat. upload a teaspoon of salt to the boiling water, then upload fettuccine. cook dinner until al dente (check package instructions)
- meanwhile, melt butter over medium-low warmth. Stir in garlic and prepare dinner for about a minute, cautious now not to burn. Stir in 1/2 & half of, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, till sauce is favored consistency (I used approximately 1/2 a cup, and it become thick and creamy. For a thinner sauce, use extra water).
- add pasta and cook over medium-excessive warmness until sauce is clean and pasta is well coated; about 1-2 mins.
- Divide into bowls and garnish with sparkling chopped parsley and sparkling grated Parmesan, if preferred.
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