VEGAN PUMPKIN ALFREDO RECIPE

ADSENSE IN ARTICLE AD

ADSENSE 336x280 bawah judul

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.

Recipe Source: yellowblissroad

source https://www.abellkitchen.com/2018/12/vegan-pumpkin-alfredo-recipe.html

ADSENSE 336x280 bawah artikel

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: