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Test Kitchen Approved

Pumpkin Fettuccine Alfredo

Recipe By Jane Braun, inspired by Well Plated

Prep Time

5 Minutes

Cooking Time

15 Minutes

Recipe By Jane Braun, inspired by Well Plated

From the author: "This is an amazingly fast and easy fall dinner. Perfect for a busy weeknight meal."

Serving Suggestions

Serve with a green salad and warm rolls.

Recipe Notes

Other pastas may be substituted for fettuccine. Sausage can also be added.

Ingredients

4 oz. fettuccine

1 cups canned pumpkin

1 cups milk

0.33 cups cream cheese

2 no unit 2 cloves garlic

1 Tbsp. flour



Savory Spice ingredients in this recipe

  • Cantanzaro Herbs

    Based on our Italian Herbs blend, this is more of an all-purpose Italian seasoning. Perfect on pasta and in tomato based sauces. Try on vegetables,...

    View full details
  • Pumpkin Pie Spice

    If you have a baker in the family, this versatile Pumpkin Pie Spice baking blend is a must. Use about 3 tsp. per 9-inch pumpkin pie for incredible ...

    View full details

Directions

Prepare fettuccine according to package instructions. While pasta cooks, combine pumpkin, milk, cream cheese, garlic, flour, Cantanzaro Herbs, and Pumpkin Pie Spice in a large saucepan. Cook on medium-high heat, stirring often, until warmed through. Drain pasta and add to saucepan. Toss to combine. Serve immediately.