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Yields:
4
Total Time:
15 mins
White alfredo? Bo-ring.
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Ingredients
- 12 oz.
fettuccine
- 2 Tbsp.
butter
- 2
garlic cloves, minced
- 3/4 cup
pumpkin puree
- 1/2 cup
whole milk
- 1/2 cup
finely grated Parmesan, plus more for serving
- 1/2 tsp.
chopped rosemary
- 1/4 tsp.
grated nutmeg
- 2 Tbsp.
chopped parsley
Directions
- Step 1In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
- Step 2In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
- Step 3Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.
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