Creamy Pumpkin Fettuccine Alfredo

When I say creamy.... y’all... it was literally melting right off my mouth. The pumpkin flavoring isn’t overwhelming at all, and mixed with herbs & cheese ugh *chefs kiss*

Hope you enjoy!

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Creamy Pumpkin Fettuccine Alfredo

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

Fresh Fettuccine - 100% Semolina Pasta

Garlic & Parm vegan butter from Miyokos Creamery

4 cloves minced garlic

1 can pumpkin puree

1/2 cup heavy cream

1/4 cup asiago cheese

1/2 cup parmasean

Seasoning: salt, pepper, all spice, nutmeg, chili flakes

Directions

1. Start cooking your pasta and cook till a bit before Al Dente as you’re going to cook this a bit more in the sauce.

2. While that’s cooking, let’s make the sauce. In a large sauce pan, add in garlic parm vegan butter over medium heat. Then, add in minced garlic. Cook till golden brown then add in the rest of your curry base: pumpkin purée, heavy cream, asiago cheese & parmesan. Turn the heat to a medium simmer.

3. Your pasta should be done at this point so just add it in to the sauce and add in pasta water ~1/4 cup at a time. Last thing is to add seasoning so add salt & pepper to taste & 1/2 tsp nutmeg, 1/2 tsp of all spice, and 1 tbsp of chili flakes. To serve, add a generous amount of Fettuccine with the sauce & add basil & parm as garnish!