Name: Pumpkin Alfredo
Yield: 4
Ingredients: 12 oz. fettuccine -; 2 tbsp. butter -; 2 garlic cloves, minced -; 3/4 c. pumpkin puree -; 1/2 c. whole milk -; 1/2 c. finely grated Parmesan, plus more for serving -; 1/2 tsp. chopped rosemary -; 1/4 tsp. grated nutmeg -; 2 tbsp. chopped parsley -

Ingredients for - Pumpkin Alfredo

1. 12 oz. fettuccine

2. 2 tbsp. butter

3. 2 garlic cloves, minced

4. 3/4 c. pumpkin puree

5. 1/2 c. whole milk

6. 1/2 c. finely grated Parmesan, plus more for serving

7. 1/2 tsp. chopped rosemary

8. 1/4 tsp. grated nutmeg

9. 2 tbsp. chopped parsley

How to cook deliciously - Pumpkin Alfredo

1 . Stage

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.

2 . Stage

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.

3 . Stage

Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.