pumpkin alfredo
Love cooking with pumpkin and this year I have been experimenting with it in several of my favorite dishes. It certainly worked out well with this dish and gave it such a lovely Fall flavor. It was so nice and creamy too!
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 or 8
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 1 cup roasted pumpkin puree
- 2 cups heavy cream (can substitute half & half)
- 1/2 cup cooked chopped spinach (see note below)
- 1-1 1/2 packages grated parmesan and romano cheese
- 1/2 teaspoon ground nutmeg
- - salt and pepper to taste
- 1 - 10 oz package of fettuccini noodles
How To Make pumpkin alfredo
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Step 1Cook noodles according to the package.
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Step 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.
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Step 3Mix your noodles into the cheese sauce and stir until completely mixed. Garnish with more nutmeg and cheese. Yum!
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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