Creamy Pumpkin Fettuccine

1. 1

   Cook fettucine according to the directions, drain.

2. 2

   While the pasta is cooking, sautee onion and garlic with butter in a pan until the onion is soft.

3. 3

   Add 1 1/2 cups of vegetable stock and the diced pumpkin.

4. 4

   Cook this until tender.

5. 5

   Season with nutmeg and pepper, then stir in the cream.

6. 6

   Blend this mixture in a food processor until smooth.

7. 7

   Return to the pan and stir through the pasta.

8. 8

   Serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.