PUMPKIN ALFREDO

Today was a busy day for my family. My sweet 10 year old had surgery on her broken arm, so we spent pretty much the whole day at a local surgical center. She got to come home afterwards so that was so good! (Surgery by the way went GREAT)….Besides that we had to run our other 3 kids to and from school and make arrangements for sitters while we where tending to our girl. Well…by the end of the day we were all famished and so a quick and easy meal was a must…so I had this fun Fall recipe I’ve never tried and let me tell you …it was delicious…and easy! #pumpkinalfredo . Everyone loved it! It had the creaminess of Alfredo, but the pumpkin wasn’t overpowering at all. A hint of garlic, nutmeg and the yummy flavor of Parmesan….sooooo good y’all! And it really was perfect to welcome this beautiful Fall season with! I found this off of yellowblissroad …go check out the many yummy recipes Kristen has.

Pumpkin Alfredo

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…..

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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)

Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).

Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.

Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.

 

Ps…we ate the leftovers as a dipping sauce for homemade Bread sticks….yummmmmmy!