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Pumpkin Alfredo


We love this Pumpkin Alfredo in the fall but it's good anytime if year. It's a simple recipe, but don't skimp on the ingredients or try to make it healthy by replacing heavy cream with milk. It won't turn out as creamy. In fact it will be a soupy mess because this recipe contains no thickening agents. If you have leftover sauce it's great as a white sauce for pizza. 
Ingredients:
2 Tbs Butter
1 tbs chopped Garlic
1 C canned Pumpkin
2 C Heavy Cream
1/4 tsp Nutmeg
1 C freshly shredded Parmesan Cheese
Salt and Pepper to taste 

Fettuccine noodles, cooked
Optional: Cooked chicken, Roasted asparagus or brussel sprouts.

In a saucepan over medium heat melt butter and cook garlic until fragrant. Mix in canned pumpkin, heavy cream and nutmeg. Cook stirring occasionally until sauce starts to bubble. Stir in parmesan until melted. Serve over noodles plain or with chicken and cooked veggies. 



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