PUMPKIN ALFREDO #noodle #vegan #healthyrecipe #healthydinner #food

PUMPKIN ALFREDO #noodle #vegan #healthyrecipe #healthydinner #food

This Pumpkin Alfredo is smooth, rich and heavenly, and without every one of the calories and fat of a normal Alfredo sauce. It's a simple weeknight dish that just shouts fall – pumpkin plans for the success!

It's smooth and smooth and rich and with not exactly a fourth of the cream and less margarine than exemplary Alfredo sauce. So in addition to the fact that it tastes astonishing, yet you won't miss the cream or spread!

I am a tremendous devotee of Alfredo, yet I for the most part dodge it since it's certainly a guilty pleasure. The great sauce calls for 2 cups of cream and an entire stick of spread (wow!). This Pumpkin Alfredo utilizes just 66% of some creamer (half milk, half cream) and 6 tablespoons of spread. The expansion of the pumpkin give a smooth surface of the cream, without the fat and calories. Since pumpkin has such an impartial taste it's the ideal substitution, which is for what reason I'm generally on the chase for new pumpkin plans!

PUMPKIN ALFREDO #noodle #vegan #healthyrecipe #healthydinner #food

Also try our recipe : CRAZY GOOD QUICK GARLIC NOODLES #garlic #food #recipe #eathing #healthy

INGREDIENTS

  • 1 pound fettuccine reserve 1 cup of pasta water
  • 6 tablespoons butter
  • 2 cloves garlic minced
  • 1 cup pumpkin puree not pie filling
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley

INSTRUCTIONS

  1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
  2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn. Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
  3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
  4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.
 

Post a Comment

0 Comments