Embrassing all the Fall flavour with this easy to make Pumpkin Fettuccine Alfredo! This luxuriously creamy sauce makes a healthier take on this pasta dish and brings so much flavour to this dish!
Ingredients
500g fettuccine
1 tablespoon butter
1/4 onion, finely chopped
1 cup pumpkin puree
1/2 cup milk
1/8 teaspoon nutmeg
1/2 Parmesan cheese, grated
1 tablespoon parsley, finely chopped
salt and pepper to taste
2 cups spinach, chopped
Directions
1. Cook pasta according to package directions. Add the spinach in the last minute of cooking to wilt the spinach. Drain pasta but reserve 1 cup of pasta water.
2. Meanwhile, melt the butter in a saute pan and add onion. Cook on medium heat until onions are translucent. Add the pumpkin puree, milk, nutmeg, and Parmesan in a saute pan and whisk to combine. Season with salt and pepper.
3. Slowly add the reserved pasta water to thin out the sauce to desired consistency and add the drained pasta and spinach and stir to coat evenly. Top with the chopped parsley and additional Parmesan cheese, if desired.
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