Creamy Pumpkin Fettuccine Alfredo
Prep Time
20mins
Time to Table
30mins
Servings
4
Ingredients
- 8 ounces dry fettuccine
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 teaspoon dried sage
- 1 1/2 cups canned pumpkin puree
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup Daisy Cottage Cheese, pureed
- 3/4 cup shredded Parmesan cheese, divided
- 1/4 cup chopped toasted pumpkin seeds
Ingredients
- 8 ounces dry fettuccine
- 2 tablespoons olive oil
- 2 large garlic cloves, minced
- 1 teaspoon dried sage
- 1 1/2 cups canned pumpkin puree
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1 cup Daisy Cottage Cheese, pureed
- 3/4 cup shredded Parmesan cheese, divided
- 1/4 cup chopped toasted pumpkin seeds
Directions
- Cook the fettuccine according to the package directions and drain.
- Meanwhile, heat the olive oil in a medium nonstick skillet over low heat until warm. Add the garlic and sage. Cook for 2 minutes or until the garlic is fragrant but not browned, stirring frequently.
- Stir in the pumpkin, heavy cream, salt, pepper, and nutmeg. Bring to a simmer over medium heat, stirring constantly. Cook for 3 minutes or until slightly thickened, stirring frequently.
- Stir in the cottage cheese and 1/2 cup of the Parmesan cheese; cook for 1 minute or until warm.
- Toss the pasta with the sauce. Sprinkle with remaining 1/4 cup Parmesan cheese and toasted pumpkin seeds.
- Calories:538
- Cholesterol:108
- Dietary Fiber:5
- Protein:20
- Sodium:782
- Total Carbohydrate:23
- Total Fat:42
