Pumpkin Alfredo (Print Version)
# Ingredients:
01 -
12 oz fettuccine or pasta of choice.
02 -
1 tablespoon olive oil.
03 -
1 small onion, finely chopped.
04 -
3 cloves garlic, minced.
05 -
1 cup canned pumpkin puree.
06 -
1 cup heavy cream.
07 -
1/2 cup grated Parmesan cheese.
08 -
1/2 teaspoon dried sage.
09 -
1/4 teaspoon ground nutmeg.
10 -
Salt and black pepper to taste.
11 -
Fresh parsley for garnish (optional).
# Instructions:
01 -
Prepare the fettuccine according to package instructions. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent. Stir in minced garlic and cook for an additional minute.
03 -
Add pumpkin puree, heavy cream, and grated Parmesan cheese to the skillet. Stir until the cheese is melted and the sauce is smooth.
04 -
Add dried sage, ground nutmeg, salt, and black pepper. Stir to combine and let the sauce simmer for 5 minutes.
05 -
Add the cooked fettuccine to the skillet with the sauce. Toss until the pasta is evenly coated.
06 -
Garnish with fresh parsley if desired. Serve hot.
# Notes:
01 -
This Pumpkin Alfredo is a perfect autumn dish that combines the creaminess of traditional Alfredo with the warm flavors of pumpkin and spices.
02 -
For a lighter version, you can substitute half of the heavy cream with milk.