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Recipe by Chanie Apfelbaum

Pumpkin Fettuccine Alfredo

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Pumpkin Fettuccine Alfredo
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

Want to make your favorite restaurant pasta at home for a special dinner? This fettuccine with dairy pumpkin cream sauce is soothing and so satisfying.   Get more Chanukah recipes from our Chanukah recipe collection.

Ingredients

Main ingredients

  • 16 ounces Tuscanini Fettuccine

  • 3 tablespoons butter

  • 3 cloves garlic, minced

  • 1 cup pumpkin puree

  • 1 and 1/2 cups heavy cream

  • 1 cup grated Parmesan, plus more for serving

  • 1/2 tablespoon chopped fresh sage (about 5 leaves), plus more for garnish

  • 1/4 teaspoon ground nutmeg

  • salt, to taste

  • Gefen Black Pepper, to taste

Directions

Prepare the Pumpkin Fettuccine Alfredo

1.

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.

2.

In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about one minute. Stir in the sage. Add the pumpkin, heavy cream, nutmeg, salt and pepper and stir until incorporated. Add in the parmesan cheese and simmer until thickened, about five minutes.

3.

Remove the sauce from the heat and toss in the pasta. Serve immediately with fresh sage and more Parmesan, if desired.

Notes:

As an alternative to fresh sage, substitute 1/4 teaspoon dried sage.

About

Sponsored by Tuscanini

Recipe tags

busy in brooklyn chanie apfelbaum fall flavors fettuccine fettuccini fettuccini alfredo fettucine fettucini hanuka meal in one pumpkins super easy
Pumpkin Fettuccine Alfredo

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