PUMPKIN ALFREDO

I am a huge fan of Alfredo, but I usually avoid it since it’s definitely an indulgence. The classic sauce calls for 2 cups of cream and a whole stick of butter (yikes!). This Pumpkin Alfredo uses only two-thirds of a cup of half and half (half milk, half cream) and 6 tablespoons of butter. The addition of the pumpkin give a velvety smooth texture of the cream, without the fat and calories. Since pumpkin has such a neutral taste it’s the perfect substitution, which is why I’m always on the hunt for new pumpkin recipes!

While the fettuccine is cooking, melt the butter and stir in some minced garlic (I use jarred for ease and simplicity). Then the half & half, pumpkin, Parmesan cheese and a pinch of nutmeg are added to the skillet and whisked together with the butter and garlic until the cheese is melted. I added about half of a cup of the pasta cooking water to thin out the sauce a bit since the pumpkin is a little on the thick side. You can add as much or as little of the pasta water as you like until the sauce is to your desire consistency. Finally, stir in the pasta until it’s well coated.

Ingredients

• 1 pound fettuccine reserve 1 cup of pasta water
• 6 tablespoons butter
• 2 cloves garlic minced
• 1 cup pumpkin puree not pie filling
• 1/8 teaspoon nutmeg
• 2/3 cup half & half
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon fresh chopped parsley

Instructions

1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
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full recipe : www.yellowblissroad.com

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