Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 350grams fettuccine
- 2tablespoons butter, peeled and chopped into wedges
- 3 cloves garlic, peeled and minced
- 200grams pumpkin, peeled and diced
- 1/2 cup milk, save 1 tbs
- 50grams parmesan, grated, plus extra for serving
- 1/2teaspoons sage, dried
- 1/4teaspoons nutmeg
- 3tablespoons parsley, fresh, chopped
- 1 pinch cracked black pepper
Nutrition per serving
1980kJ
Protein
17.0grams
Sugars
5.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Pumpkin puree makes this fettuccine alfredo silky and slightly sweet, a delicious variation on the original.
Method
Step 1 of 4
Place the pumpkin in a large bowl with a dash of water, cover with clingfilm and microwave on high for 7-8 minutes. Remove the cling film and blend with an immersion blender to puree consistency.
Step 2 of 4
Cook the fettuccine according to pack instructions and drain, reserving a couple of tbs of starchy water.
Step 3 of 4
Melt the butter in a large pan on medium heat, add the garlic and cook for 2-3 minutes. Add the pumpkin puree, sage and milk and cook, whisking, for 2 minutes. Add the parmesan and nutmeg and simmer for 5 minutes to reduce slightly.
Step 4 of 4
Add the fettuccine and reserved starchy water (as necessary) to the pan and toss to coat. Serve with parsley, cracked black pepper and extra parmesan on top.
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