(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
Courtesy: Pinchofyum.com
Ingredients:
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.
To Plate:
Plate and enjoy!
Serves: 8
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