Pumpkin Fettuccine Alfredo

Oh, this recipe is so good!  I'm a lifelong fettuccine alfredo lover and this is among the best.  It's thick, rich, creamy, amazingly delicious, and is less bad for you than traditional fettuccine alfredo.  It's so good that I would serve it to guests with a nice side salad and garlic bread.  This is seems like it would be geared solely towards autumn or winter, but we make it year round.  It's always a good choice for my husband to make because it's so straight forward.  If you're skeptical about the pumpkin flavor, do know that it's pretty mild.  Mostly it adds bulk to the sauce and offers just a little bit of pumpkin deliciousness.  You could add more pumpkin if you felt so inclined, and a little grating of fresh nutmeg.
 
If you have leftovers, unlike regular fettuccine that turns into a horrifying greasy mess, this pumpkin version reheats very well.  Just reheat it in the microwave and stir in a little milk so it isn't dry.  

Pumpkin Fettuccine Alfredo

4 Tbsp butter

4 cloves minced garlic

15 oz can pumpkin

8 oz cream cheese

2 C milk

1 C freshly grated parmesan, plus more to sprinkle on top

salt to taste

1 lb dry fettuccine noodles

Cook the fettuccine in salted water while you make the sauce.

Saute garlic in butter over low-medium until it barely gets golden, this will take 3 minutes or so.  Garlic burns quickly, so watch it carefully and have the pumpkin ready to add in right when you need it.

Add pumpkin and cream cheese, whisk until smooth.  Whisk in milk and salt.  Heat over low until well combined.  

Add to drained fettuccine, and serve!

Yield: 6 servings