Pumpkin Fettuccine Alfredo

Ingredients

• 1 package Cappello's Fettuccine

• 1 tablespoon unsalted butter 

• 1 large garlic clove, minced

• 1/2 cup pumpkin puree (canned pumpkin)

• 1 1/4 cups heavy whipping cream

• 1/2 teaspoon sea salt

• 1/4 teaspoon freshly ground black pepper 

• 1/4 cup grated parmesan cheese, plus more for topping

• 1/4 cup pine nuts

• 1 teaspoon fresh sage, chopped  

• 1 teaspoon fresh rosemary, chopped 

• 1/2 teaspoon fresh chives, snipped 

Instructions

• In a medium saucepan, melt the butter over medium-low heat. 

• Add the garlic; sauté until translucent. 

• Add the pumpkin and heavy whipping cream, salt, and pepper. Bring to a simmer, whisking constantly. Continue to cook until sauce has slightly thickened, 3-5 minutes. 

• Add the parmesan cheese and whisk to combine.

• Add 1 package of fettuccine to 3-4 quarts of boiling water. Stir to separate strands.

• Fettuccine will cook al dente in approximately 90 seconds.

• Drain then add to the sauce and toss to coat. 

• Divide among plates and top with additional parmesan, pine nuts, and fresh herbs. Serve immediately. 

Kids Can Do

• Add ingredients to a saucepan

• Toss the pasta in sauce 

• Add the garnishes