Recipe

Fettuccine With Pumpkin Cream Sauce Recipe


Fettuccine With Pumpkin Cream Sauce Recipe Upstatevoyager / All my dishes
2 years ago
The savory seasonings bring out a sublte flavor from the pumpkin. Perfect for a first course at Thanksgiving.
Prep:10m Cook:15m Servings:8

Upstatevoya

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Ingredients
  • 16 ounces fettuccine pasta
  • 1 (12 ounce) can evaporated milk or 1 1/2 cups half and half
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 (15 ounce) can pumpkin puree (NOT Pumpkin Pie Filling)
  • 1 teaspoon onion powder
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon dried sage
  • Parmesan cheese, grated

Directions
  1. Cook pasta according to package directions.
  2. Meanwhile, in saucepan, whisk together evaporated milk or half and half, cornstarch and 3/4 cup water.
  3. Add butter and pumpkin and whisk until smooth.
  4. Add onion powder, salt, garlic powder and sage.
  5. Bring just to a boil. (Sauce should be the consistency of an Alfredo sauce)
  6. Combine with cooked pasta.
  7. Divide between serving plates.
  8. Sprinkle with Parmesan.
  9. Enjoy!

Not quite what you're looking for? See more Side Dishes / Misc
Comments

sola 2 years ago said:
Sounds very good~

crystalwaters 2 years ago said:
Wow, now THAT sounds different! Definitely bookmarking this one for a taste test!


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