A scrumptious recipe by our foodie pal Urge for food’s Nameless!
Pumpkin Fettuccine Alfredo
- 12 oz Al Dente Egg Fettuccine
- 2 tbsp butter
- 3 cloves garlic
- 1 can 100% pure pumpkin puree
- 2 cups heavy cream or half and half
- 1/2 cup grated parmesan cheese plus further for serving
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1-2 tbsp recent rosemary, oregano or sage (for garnish) chopped
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Deliver a big pot of water to boil.
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In a big skillet, warmth butter (or oil) over medium warmth till melted and sizzling. Add minced garlic and sauté till golden and aromatic, about 2-3 minutes, stirring sometimes. Whisk within the pumpkin puree and heavy cream (or coco cream). Deliver to a simmer, cut back warmth to medium-low, then let prepare dinner 15-20 minutes to thicken, whisking sometimes.
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Whereas the pumpkin sauce is thickening, prepare dinner your fettuccine in accordance with the package deal directions utilizing the water that’s hopefully boiling from the 1st step. Drain the pasta then put aside (professional tip: throw a bit oil or butter in with the drained noodles in order that they don’t stick to one another or the pot/colander).
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As soon as the pumpkin sauce from step two has thickened, stir within the parmesan cheese (or dietary yeast) plus a wholesome pinch of sea salt and black pepper. Stir within the cooked fettuccine then toss to coat and blend every little thing collectively.
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Divide pumpkin fettuccine alfredo into bowls, high with further parmesan cheese plus recent garnish should you so want then ENJOY.
