Creamy pumpkin Alfredo sauce tossed with fettuccine pasta, creating a comforting and flavorful dish perfect for autumn.
Ingredients: 12 oz fettuccine pasta. 1 cup pumpkin puree. 1 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 cloves garlic, minced. 1/4 tsp nutmeg. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Follow the directions on the package to cook the fettuccine until it is al dente. Remove the water and set it aside. Put the pumpkin puree, heavy cream, minced garlic, nutmeg, salt, and pepper in a saucepan and set it over medium-low heat. Mix well. Stir the sauce every once in a while for about 5 minutes, or until it gets a little thicker. Grate the Parmesan cheese and stir it into the sauce until it melts and is well mixed in. Mix the pumpkin Alfredo sauce with the cooked fettuccine pasta until it is well covered. Serve hot with fresh parsley on top.
Prep Time: 10 minutes
Cook Time: 15 minutes
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