Pumpkin Fettucine Alfredo
Pumpkin Fettucine Alfredo made with pumpkin puree, half and half cream, and parmesan cheese. The perfect fall twist on my favorite pasta recipe!
Servings: 6 servings
- 1 pound fettuccine pasta
- 3 tablespoons unsalted butter
- 1 tablespoon garlic
- ½ cup yellow onion finely diced
- 1 15oz can pure pumpkin puree (not pie filling)
- ½ - 1 cup half and half
- 1 cup Parmesan cheese shredded
Cook pasta according to package instructions. Set aside.
Melt butter over medium-high heat in large stockpot.
Add onions and garlic and cook until onions are translucent and soft.
Reduce heat to medium and add pumpkin puree, 1/2 cup half and half and parmesan cheese.
Stir until well combined, add additional half and half until desired thickness is achieved.
Add cooked fettuccini to sauce and mix well.
Serve hot with extra parmesan and parsley, if desired.
Calories: 516kcal | Carbohydrates: 64g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 325mg | Potassium: 452mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11597IU | Vitamin C: 5mg | Calcium: 314mg | Iron: 3mg