Description
Done in just 20 minutes, upgrade your fettuccine alfredo this autumn using pumpkin puree, fresh sage, and a pinch of thyme!
Ingredients
Units
Scale
- 1 lb fettucine pasta
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 1/2 cup vegetable broth
- 1/2 cup nonfat milk*
- 1 cup pumpkin puree
- 1/2 cup to 1 cup parmesan cheese, freshly grated
- 1 tablespoon fresh sage, roughly minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley, roughly chopped for garnish
Instructions
- Cook fettuccine according to box instructions. Save ¼ cup of the pasta water. Drain fettucine.
- While fettuccine is cooking, heat butter in a large skillet over medium high heat. Once melted, whisk garlic. Cook for 30 seconds to 1 minute, whisking frequently, until fragrant.
- Slowly pour vegetable broth into the skillet, whisking until smooth.
- Slowly pour milk into the skillet, whisking until smooth.
- Add pumpkin puree into the skillet, whisking until smooth.
- Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.
- Reduce heat to low. Stir in 1/2 cup of parmesan cheese, sage, and thyme until completely smooth. Cook one more minute. Add salt, pepper, and remaining 1/2 cup parmesan cheese to taste.
- Remove from heat. Stir cooked fettuccine pasta into the skillet and coat in the sauce. Add pasta water one tablespoon at a time until desired sauce consistency is reached (I used about 2 tablespoons). Top with fresh parsley and serve immediately.
Notes
Whenever I use milk in a recipe (except for specific baking recipes), I almost always use non fat milk just because that's what we have in the fridge. It's a lower calorie option, but you can absolutely use any fat content. If you have whole milk in the fridge, go for it!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
