If you have leftovers, unlike regular fettuccine that turns into a horrifying greasy mess, this pumpkin version reheats very well. Just reheat it in the microwave and stir in a little milk so it isn't dry.
Pumpkin Fettuccine Alfredo
4 Tbsp butter
4 cloves minced garlic
15 oz can pumpkin
8 oz cream cheese
2 C milk
1 C freshly grated parmesan, plus more to sprinkle on top
salt to taste
1 lb dry fettuccine noodles
Cook the fettuccine in salted water while you make the sauce.
Saute garlic in butter over low-medium until it barely gets golden, this will take 3 minutes or so. Garlic burns quickly, so watch it carefully and have the pumpkin ready to add in right when you need it.
Add pumpkin and cream cheese, whisk until smooth. Whisk in milk and salt. Heat over low until well combined.
Add to drained fettuccine, and serve!
Yield: 6 servings