Featured Pinch Tips Video
- 3 Tbsp
- unsalted butter
- 2 Tbsp
- minced garlic
- 1 c
- roasted pumpkin puree
- 2 c
- heavy cream (can substitute half & half)
- 1/2 c
- cooked chopped spinach (see note below)
- 1-1 1/2 pkg
- grated parmesan and romano cheese
- 1/2 tsp
- ground nutmeg
- salt and pepper to taste
- 10 oz package of fettuccini noodles
1Cook noodles according to the package.
2Melt your butter in a saucepan, add the garlic cook for a few moments, then add the fresh spinach and cook until it wilts, add pumpkin mix well, add the cream and bring to a soft boil, next add your cheese and stir until melted, add the nutmeg and then season with salt and pepper.
3Mix your noodles into the cheese sauce and stir until completely mixed. Garnish with more nutmeg and cheese. Yum!
4Note: I used fresh spinach and I used one container of the organic baby spinach you can use frozen spinach if you like. Just make sure it is thawed and well drained.