Creamy Pumpkin Fettuccine Alfredo
  • Creamy Pumpkin Fettuccine Alfredo

Creamy Pumpkin Fettuccine Alfredo

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Prep Time

20mins

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Time to Table

30mins

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Serves

4

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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

  1. Cook the fettuccine according to the package directions and drain.
  2. 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.
  3. 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

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