Pumpkin Alfredo

Name: Pumpkin Alfredo
Total time: 35
Yield: 4
Ingredients: ¼ cup salted butter; ½ cup half-and-half, room temperature; 3 tablespoons pumpkin puree; ¼ cup grated parmesan cheese; ¼ teaspoon ground nutmeg; kosher salt, to taste; freshly ground black pepper, to taste; 8 oz dried fettuccine noodles, cooked according to package instructions and drained

Recipe by Bella Lopez from tasty.co

Dinner 35 Mins.

Ingredients

4 servings

•

¼ cup salted butter
•

½ cup half-and-half, room temperature
•

3 tablespoons pumpkin puree
•

¼ cup grated parmesan cheese

•

¼ teaspoon ground nutmeg
•

kosher salt, to taste
•

freshly ground black pepper, to taste
•

8 oz dried fettuccine noodles, cooked according to package instructions and drained

Instructions

Melt the butter in a medium skillet over medium-high heat and continue cooking until the butter begins to brown, 3–5 minutes. Reduce the heat to low and stir the butter so that it cools a bit, about 2 minutes.
Slowly whisk in the half-and-half and pumpkin purée. Increase the heat to medium and stir continuously until the sauce is thick enough to coat the back of a spoon, about 4 minutes. Whisk in the Parmesan cheese, then season with the nutmeg and salt and pepper to taste.
Add the cooked fettucine to the pumpkin alfredo sauce and toss until well-coated.
Transfer the pasta to shallow bowls, garnish with more black pepper, and serve immediately.
Enjoy!