Recipe

Fettuccine With Pumpkin Cream Sauce Recipe

	Upstatevoyager / All my dishes 9 months, 3 weeks ago Each year I host a Thanksgiving dinner for anyone who has no where to go for the day. It never fails, someone will be invited who either doesn't eat meat or dislikes turkey. I have had this on the menu for several years now, and it is always a big ... More Prep:15m Cook:20m Servings:6	Upstatevoya
	easy different

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Ingredients

16 ounces fettuccine, cooked and drained (keep warm)

1 1/2 cups half and half

1 to 2 tablespoons cornstarch

2 tablespoons butter

1 (15 ounce can) pumpkin puree (unspiced)

1 teaspoon onion powder

1 teaspoon salt

1/8 teaspoon dried sage

Parmesan cheese, grated

Directions

Whisk together half and half and cornstarch with 3/4 cup water.

Cook over medium heat until mixture begins to thicken.

Add butter and pumpkin puree and whisk until smooth.

Add onion powder, salt, garlic powder and sage. Bring just to a boil.

Reduce heat and simmer until thickened (like an Alfredo sauce).

Arrange pasta on serving platter.

Spoon pumpkin mixture over.

Garnish with Parmesan cheese.

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Comments

littleredridinghood 9 months, 3 weeks ago said:
Sounds very interesting in a good way!

mrspotatohead 9 months, 3 weeks ago said:
This sounds great!

nemo 7 months ago said:
Sounds very good! :) I'll have to figure out a few substitutions since we don't have half and half or pumpkin puree here in Italy.

Ill try cream and blend some cooked pumpkin to make puree... that should work right?

Corn starch: is that flour made from corn/maize?

Thanks for the help! :)

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