Pumpkin Fettuccine Alfredo

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   1.

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   Place the pumpkin puree, mustard, sage, and chicken broth in a saucepan and whisk together to combine.

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   Cover and heat to boiling, then reduce heat to low and simmer, covered, for at least 20 minutes or until sauce thickens.

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   2.

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   Uncover, and with the heat still on low, add the cheese, butter, and cream.

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   Cook for 10 minutes over medium-low, stirring frequently, and let it thicken some more and become glorious.

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   3.

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   Taste the sauce and adjust the seasoning.

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   I happen to like tons of black pepper in mine.

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    I also recommend adding a solid amount of salt, since once the sauce coats the pasta, the levels of saltiness will need to carry the whole dish through.

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    4.

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    Combine the cooked pasta and sauce, and let it sit for a few minutes to set.

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    5.

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    Garnish with some extra sage and parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.