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Pumpkin Alfredo made with Make It Taste Better Salt-Free Blend

October 6, 2017

Story Location:
17601 Coastal Highway
Lewes  Delaware  19958
United States

Ingredients:
  • 1 pound fettuccine (reserve 1 cup of pasta water)
  • 6 tablespoons butter
  • 2 teaspoons Make It Taste Better Salt-Free Blend
  • 1 cup pumpkin puree (not pie filling)
  • 1/8 teaspoon nutmeg
  • 2/3 cup half & half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
Directions:
  1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add fettuccine. Cook until al dente (check package instructions)
  2. Meanwhile, melt butter over medium-low heat. Stir in half & half, Parmesan, pumpkin, Make It Taste Better Salt-Free Blend and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and creamy. For a thinner sauce, use more water).
  3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
  4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.