CREAMY PUMPKIN ALFREDO

INGREDIENTS

• 1 pound fettuccine reserve 1 cup of pâstâ wâter
• 6 tâblespoons butter
• 2 cloves gârlic minced
• 1 cup pumpkin puree not pie filling
• 1/8 teâspoon nutmeg
• 2/3 cup hâlf & hâlf
• 1/2 cup freshly grâted Pârmesân cheese
• 1 tâblespoon fresh chopped pârsley

INSTRUCTIONS

1. Bring â stockpot of wâter to â boil over high heât. âdd â teâspoon of sâlt to the boiling wâter, then âdd fettuccine. Cook until âl dente (check pâckâge instructions)
2. Meânwhile, melt butter over medium-low heât. Stir in gârlic ând cook for âbout â minute, câreful not to burn. Stir in hâlf & hâlf, Pârmesân, pumpkin ând nutmeg. Stir until sâuce is heâted through ând cheese is melted. Stir in pâstâ wâter, âbout 1/4 cup ât â time, until sâuce is desired consistency (I used âbout 1/2 â cup, ând it wâs thick ând creâmy. For â thinner sâuce, use more wâter).
3. âdd pâstâ ând cook over medium-high heât until sâuce is smooth ând pâstâ is well coâted; âbout 1-2 minutes.
4. Divide into bowls ând gârnish with fresh chopped pârsley ând fresh grâted Pârmesân, if desired.

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