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Fall Alfredo

VegetarianItalianFall

Time: 20 minutes

Yield: 6 servings

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About

An Italian classic meets an American autumnal tradition; put pumpkin in everything! Fall Alfredo uses sugary, creamy pumpkin as the base of its classic sauce, lending it a distinct fall flavor that blends beautifully with the rich butter, the fragrant garlic, and the sharp parmesan cheese. Add in the tender noodles and you have everything you need for a warming, nourishing meal best enjoyed while watching the foliage. Your tastebuds will jump into Fall Alfredo that same way you jump into piles of leaves!

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Ingredients

  • 6 tablespoons butter
  • 2 cloves garlic, minced
  • 2/3 cup half-and-half
  • 1/2 cup parmesan cheese, freshly grated, plus more for serving
  • 1 cup pumpkin puree, not pie filling
  • 1/8 teaspoon nutmeg
  • 1 cup pasta water, reserved from cooking fettuccine
  • 1 pound fettuccine, cooked
  • 1 tablespoon parsley, freshly chopped

Directions

Step 1 -Melt the butter in a pot over medium-low heat.

Step 2 -Stir in the garlic and cook until fragrant, about 1 minute. Be careful not to let the garlic burn.

Step 3 -Stir the half-and-half, the parmesan, the pumpkin, and the nutmeg into the garlic mixture.

Step 4 -Stir until the sauce is heated through and the cheese is melted.

Step 5 -Stir in the pasta water, 1/4 cup at a time, until the sauce is the desired consistency. You may not need to use all the pasta water.

Step 6 -Add the cooked pasta and raise the heat to medium-high.

Step 7 -Cook until the sauce is smooth and the pasta is well-coated, about 1-2 minutes.

Step 8 -Garnish with the parsley and the extra parmesan and serve.

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