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Pumpkin Alfredo
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Ingredients:
| 1 pound fettuccine noodles (reserve 1 cup of the pasta water) |
| 6 Tbsp butter |
| 2 garlic cloves, minced |
| 1 cup pumpkin puree |
| 1/8 Tsp Nutmeg |
| 2/3 cup half and half |
| 1/2 cup freshly grated Parmesan cheese |
| 1 Tbsp fresh parsley, chopped |
Directions:
- Cook the fettuccine noodles according to package instructions. **Leave the noodles in the water and do not drain. You need to reserve some of the pasta water for the sauce.
- In a large pan, melt the butter over medium-low heat. Stir in the garlic and cook for about 1 minute.
- Add the half and half, Parmesan, pumpkin, and nutmeg. Stir until the cheese is melted and the sauce is heated through.
- Stir in the pasta water, about ¼ cup at a time, until the sauce is a desired consistency. **You don’t need to use the entire 1 cup the ingredients call for.
- Add the pasta and stir until coated. Continue to cook over medium-high heat until everything is heated through.
- Garnish with fresh parsley and more Parmesan cheese when ready to serve.
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