Pumpkin Alfredo

Ingrédients

• 1 lb fettuccini noodles (cooked to package directions)
• 8 tablespoons butter
• 5 ounce sage, packaged (about 1/2 cup, roughly chopped; see note)
• 5-6 cloves garlic (finely minced or pressed)
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1.5-2 cups parmesan cheese (freshly grated)
• kosher salt to taste

Préparation

1. 1

   While pasta is cooking, melt butter in a large pan. Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly. Use a slotted spoon and let butter drip into pan and then place sage on paper towels to drain. Set aside.

2. 2

   Add garlic to pan and stir for about 30 seconds on low heat. Add pumpkin and cream and bring to a simmer. Whisk in cheese and stir to melt. Sauce should be bubbling for a few minutes. If sauce feels too thick, you can always add more cream (or a little pasta water), and if it ends up too thin at any point, just a add a little more pumpkin! It's very flexible. Taste sauce and add salt to taste.

3. 3

   Drain noodles and add them to pan with sauce. Toss. Top with more parmesan if you like and sprinkle sage on top.