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Pumpkin Fettuccini Alfredo

Pumpkin alfredo pasta is a quick and easy dish that combines the rich creaminess of traditional Alfredo with the subtle sweetness of pumpkin purée. The sauce comes together in minutes with cream, garlic, and Parmesan, and is served over store-bought fettuccine for a delicious and effortless meal in no time.

Ingredients (for 4 servings):

• 12 oz fettuccine, cooked according to package instructions
• 1 cup pumpkin purée
• 1 cup heavy cream
• ½ cup grated Parmesan cheese (extra for garnish)
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• ¼ tsp ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 min. until fragrant.
2. Stir in the pumpkin purée and heavy cream, whisking until smooth. Bring the sauce to a gentle simmer.
3. Add the Parmesan cheese and nutmeg, stirring until the cheese is melted and the sauce is creamy. Season with salt and pepper to taste.
4. Toss the cooked fettuccine in the pumpkin Alfredo sauce until well coated.
5. Serve hot, garnished with Parmesan and chopped parsley.