pumpkin alfredo
(1 rating)
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!
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(1 rating)
yield
6 or 8
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For pumpkin alfredo
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3 Tbspunsalted butter
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2 Tbspminced garlic
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1 croasted pumpkin puree
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2 cheavy cream (can substitute half & half)
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1/2 ccooked chopped spinach (see note below)
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1-1 1/2 pkggrated parmesan and romano cheese
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1/2 tspground nutmeg
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salt and pepper to taste
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110 oz package of fettuccini noodles
How To Make pumpkin alfredo
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1Cook noodles according to the package.
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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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3Mix your noodles into the cheese sauce and stir until completely mixed. Garnish with more nutmeg and cheese. Yum!
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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