Fettuccine With Pumpkin Cream Sauce – a delicious recipe with fettuccine, milk, cornstarch, butter, pumpkin, water. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Prepare pasta according to the directions on its package.
2
Keep warm.
3
In a medium saucepan, whik the cornstarch and milk together.
4
When the cornstarch is dissolved completely, place over the stove on medium heat and add 3/4 cup water, the butter, and the pumpkin.
5
Stir.
6
When pumpkin is dissolved, add the onion powder, salt, garlic powder, and sage.
7
Stir until the mixtures comes to a low boil and has thickened to your liking (like an alfredo sauce).
8
If it's not thick enough, add another tablespoon of cornstarch dissolved in a little cold water.
9
Toss the sauce with the fettuccine and sprinkle with Parmesan and shelled pumpkin seeds for garnish if you'd like.
118
kcal
Calories
8
g
Fat
8
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 16 ounces fettuccine, 12 ounces evaporated milk (one can), 1 tablespoon cornstarch, 2 tablespoons butter, and more.
Yes, Fettuccine With Pumpkin Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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