Pumpkin Fettuccine {recipe}
Y’all know I love pumpkin. Over the years I’ve shared recipes for Pumpkin Butter Cake, Pumpkin Bread, Pumpkin Cheesecake, and my favorite – Pumpkin Chocolate Chip Brownies.
Well, here’s a new one for ya – Pumpkin Fettuccine. To be honest, I can’t even remember where I found the recipe, but it looked easy, delicious and a unique way to use pumpkin!
I was skeptical to tell Husband what I was making. I thought he would turn up his nose and look at me like I was crazy. But he surprised me and was open to it.
Guys, let me be the first to tell you … it.was.amazing. Seriously. Amazing. It was so so easy and had just a subtle pumpkin flavor.
Even if you aren’t a pumpkin lover like me, but are a fettuccine alfredo lover, then take a risk and add some pumpkin. It is fall, y’all.
P U M P K I N F E T T U C C I N E
{you cook. I’ll drink. or in this case, I’ll do both.}
{best served with sister schubert’s rolls!}
Ingredients:
1 box of fettuccine
2 tablespoons butter
5 garlic cloves, minced
1 cup pumpkin puree (canned pumpkin)
2 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese
Directions:
1. Cook the fettuccine according to package directions.
2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
3. Toss the pasta in the sauce. Top with additional parmesan and season to taste with S&P.
xo xo
m.davis xoxo 