Fettuccine with Pumpkin Alfredo Sauce
Fall in love with vibrant fall flavors in this creamy pumpkin fettuccine dish.
Ingredients
- 1 cup heavy cream
- 3/4 cup canned pumpkin purée (not pumpkin pie purée)
- 1/2 container BUITONI Refrigerated Alfredo Sauce (15 oz.)
- 1/2 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon freshly ground nutmeg
- 1 package BUITONI Refrigerated Fettuccine (9 oz.)
- 1/4 cup fresh sage leaves
Method
ADD heavy cream and pumpkin purée to a large skillet over medium high heat; whisk until smooth.
ADD alfredo, parmesan, salt, pepper and nutmeg; stir until combined. Simmer on medium low heat until warm.
COOK fettuccine according to package directions. Strain pasta, reserving 1 cup pasta water.
ADD cooked pasta to skillet and toss in sauce. If sauce is too thick, add reserved pasta water 1 tablespoon at a time until smooth.
SERVE pasta topped with sage leaves and parmesan.
