(WSVN) - Fall is here and what’s better than a stick to your ribs pasta with autumn flavors? That’s what’s cooking — as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Pumpkin Alfredo
8-12 ounces fettuccine egg pasta
2 tbs. butter
5 garlic cloves, minced
1 can pureed pumpkin
1 1/2 cups heavy whipping cream
1/2 cup grated Parmesan cheese
Method of Preparation:
– Cook the fettuccine according to package directions. Reserve one cup of the cooking liquid in case you want to thin out your sauce.
– Heat the butter over medium heat. Add the garlic; sauté until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
– Toss the pasta in the sauce and thin as needed using the reserved cooking liquid. Top with additional Parmesan cheese and season to taste.
– A few sage leaves or rosemary sprigs can take this to the next level! Add with the garlic and pull out just before the pumpkin and cream are added.
Plate and enjoy!
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