Pumpkin Fettuccine Alfredo
It's creamy, it's comforting and irresistibly seasonal.
Ingredients
- 250 g fresh pasta
- 100 g butter
- 4 garlic cloves
- 225 g pumpkin puree
- 200 ml cream
- 50-75 g freshly grated parmesan
- 2 tsp freshly chopped parsley
- salt
- pepper
Instructions
- In a large saucepan bring water to a boil over high heat. Add a teaspoon of salt, then add the pasta. Cook until the pasta is al dente (fresh pasta usually takes 2-3 minutes).
- Keep 150-200ml of pasta water for the sauce.
- In a large frying pan melt butter over medium heat. Stir in the garlic and fry for about a minute.
- Add the cream, then the pumpkin puree and stir until you get a creamy sauce.
- Now grate in the parmesan. Season with salt and pepper. Continue stirring until the sauce is heated and the cheese completely melted. If the sauce is not creamy enough, pour in some of the pasta water until it has the desired consistency.
- Finally add pasta and cook over medium heat until the pasta is well coated. This may take 2-3 minutes.
- Divide pasta into 2 bowls and garnish with freshly chopped parsley.
- Enjoy!!!!