Zutaten für Fettuccine With Pumpkin Cream Sauce
- Fettuccine
- Evaporated Milk
- Cornstarch
- 2 tablespoons butter
- Pumpkin
- Water
- Onion Powder
- 1/2 teaspoon salt
- Garlic Powder
- Dried Sage
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Zubereitung von Fettuccine With Pumpkin Cream Sauce
- Cook fettuccine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add onions and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more, until fragrant.
- Stir in pumpkin puree, heavy cream, Parmesan cheese, salt, pepper, nutmeg, and sage (if using). Bring to a simmer, stirring occasionally.
- Reduce heat to low and simmer for 5 minutes, allowing the sauce to thicken slightly.
- Add the cooked fettuccine to the sauce and toss to coat. Add a little pasta water if needed to thin the sauce to your desired consistency.
- Serve immediately, garnished with extra Parmesan cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
7g
Fat
22g
Carbs
16g
