While the fettuccine is cooking, melt the butter and stir in
some minced garlic (I use jarred for ease and simplicity). Then the half &
half, pumpkin, Parmesan cheese and a pinch of nutmeg are added to the skillet
and whisked together with the butter and garlic until the cheese is melted. I
added about half of a cup of the pasta cooking water to thin out the sauce a
bit since the pumpkin is a little on the thick side. You can add as much or as
little of the pasta water as you like until the sauce is to your desire
consistency. Finally, stir in the pasta until it’s well coated.
This dish makes about 4 servings and its perfect for company
or just when you need an easy weeknight meal this fall.
INGREDIENTS
- 1 pound fettuccine (reserve 1 cup of pasta water)
- 6 tablespoons butter
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pie filling)
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full recipe : www.yellowblissroad.com