Pumpkin Fettuccine Alfredo

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This Pumpkin Fettuccine Alfredo recipe from Half Baked Harvest is serious business. While their post gives the option for a fried cheese, I skipped that part and focused on adding some greens to the dish as it’s already pretty stocked with dairy. I slightly modified the ingredients so feel free to view both versions. This is a great way to utilize a portion of canned pumpkin as I can never seem to use one can on one recipe.

I hope you enjoy this delicious meal as much as I did!

Ingredients

  • 4 tbls butter
  • 3 cloves garlic, minced
  • 1 1/2 c whole milk
  • 1 c cream
  • 3/4 c pumpkin
  • 2 c grated parmesan
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 1 lb pasta noodle of choice – or keep it in the squash family and use the sauce over spaghetti squash!
  • 12-16 oz fresh spinach
  1. Melt the butter in a sauce pan, once browned, add the minced garlic
  2. Next, add the milk, cream and pumpkin. Whisk until everything is well combined. Simmer for 5-10 minutes, then add the parmesan (or other cheese of choice)
  3. While the sauce is simmering, cook the pasta/squash. *Note, spaghetti squash will take a pretty long time to roast in the oven. Either way, once preferred noodle is cooked, add this to the sauce
  4. Wilt spinach by setting in a strainer over the cooking pasta – or sautĂ© spinach in olive oil
  5. Serve pasta in a bowl and top with spinach
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