Pumpkin Fettuccine Alfredo Food

PUMPKIN ALFREDO SAUCE

Steps:

• Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
• Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.

PUMPKIN ALFREDO

Steps:

• In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
• In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
• Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.

PUMPKIN ALFREDO WITH CHICKEN

Steps:

• In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
• Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.

CHICKEN-PUMPKIN ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
• Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
• Add the chopped basil to the pumpkin Alfredo sauce.
• Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.

PUMPKIN ALFREDO

Steps:

• Saute the garlic in the oil over medium/low heat, but do not brown.
• Add the pumpkin, cream, Parmesan and seasonings and heat through (until cheese is melted).
• Serve over hot pasta.

PUMPKIN ALFREDO PASTA

Steps:

• Cook the pasta according to package instructions, and reserve 1 cup of the cooking water.
• Melt the butter in a large pan big enough to hold your pasta, and add the minced garlic. Sauté for just a minute or two until the garlic is fragrant, but don't let it brown.
• Add the cream, the pumpkin puree, and nutmeg (if using) and whisk gently until everything is well combined.
• Heat the mixture until just simmering, and then, off the heat, add the shredded cheese, and salt to taste. Stir to melt the cheese thoroughly into the sauce, and then put back on low heat.
• Use your 1 cup of reserved pasta water to thin down the sauce as much as you'd like. I used about 1/2 cup of my pasta water.
• Toss the cooked pasta into the alfredo sauce, and serve topped with the fried sage leaves, pine nuts, and extra parmesan cheese.