Pumpkin Fettuccine Alfredo Recipe
Recipe By Cookie and Kate
Fettuccine tossed with a creamy and comforting, alfredo-like pumpkin sauce, rosemary, parmesan and spices. You can make your own pumpkin pure (see notes for instructions) or, for a quick meal, use canned pumpkin pure. Its great both ways Recipe serves two generously or three to four with sides.
4.2
20 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Fettuccine Alfredo Recipe
- 0.17 pound Whole wheat* fettuccine or linguine
- 0.33 tablespoon Generous unsalted butter
- 0.33 tablespoon Flour of choice
- 0.67 Garlic cloves, pressed or minced
- 0.17 teaspoon Finely chopped rosemary, plus more for sprinkling on top
- 0.67 cup Low fat milk
- 1 ounce Goat cheese cheese, cut into big chunks
- 0.33 cup Pumpkin puree
- pinch Red pepper flakes
- 1/25 teaspoon Ground cinnamon
- 0.08 teaspoon Sea salt
- As required Freshly ground black pepper
Nutrition
value
value
541
calories per serving
16 g Fat20 g Protein77 g Carbs5 g FiberOther
Current Totals
- Fat16g
- Protein20g
- Carbs77g
- Fiber5g
MacroNutrients
- Carbs77g
- Protein20g
- Fiber5g
Fats
- Fat16g
Vitamins & Minerals
- Calcium393mg
- Iron2mg
- Vitamin A94mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B969mcg
- Vitamin B120mcg
- Vitamin C9mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium63mg
- Manganese2mg
- Phosphorus341mg
- Selenium10mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Cookie and Kate