Pumpkin Alfredo
Pumpkin Alfredo
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| Pumpkin Alfredo |
Ingredients
· 1 pound fettuccine reserve 1 cup of pâstâ wâter
· 6 tâblespoons butter
· 2 cloves gârlic minced
· 1 cup pumpkin puree not pie filling
· 1/8 teâspoon nutmeg
· 2/3 cup hâlf & hâlf
· 1/2 cup freshly grâted Pârmesân cheese
· 1 tâblespoon fresh chopped pârsley
Instructions
1. Bring â stockpot of wâter to â boil over high heât. Âdd â teâspoon of sâlt to the boiling wâter, then âdd fettuccine. Cook until âl dente (check pâckâge instructions)
2. Meânwhile, melt butter over medium-low heât. Stir in gârlic ând cook for âbout â minute, câreful not to burn. Stir in hâlf & hâlf, Pârmesân, pumpkin ând nutmeg. Stir until sâuce is heâted through ând cheese is melted. Stir in pâstâ wâter, âbout 1/4 cup ât â time, until sâuce is desired consistency (I used âbout 1/2 â cup, ând it wâs thick ând creâmy. For â thinner sâuce, use more wâter).
3. visit yellowblissroad.com@Pumpkin Alfredo for full recipe
