Fettuccine With Pumpkin Cream Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 hit (but I usually have to at least double the recipe! Read more !) The savory seasonings bring a nice sublte flavor to the pumpkin. 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:
1. Whisk together half and half and cornstarch with 3/4 cup water.
2. Cook over medium heat until mixture begins to thicken.
3. Add butter and pumpkin puree and whisk until smooth.
4. Add onion powder, salt, garlic powder and sage. Bring just to a boil.
5. Reduce heat and simmer until thickened (like an Alfredo sauce).
6. Arrange pasta on serving platter.
7. Spoon pumpkin mixture over.
8. Garnish with Parmesan cheese.
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