This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and gluten-free pasta in this dish.
"We fancy men are individuals; so are pumpkins; but every pumpkin in the field goes through every point of pumpkin history." -Ralph Waldo Emerson
Fettuccine Alfredo is one of my favorite dishes and this pumpkin version was inspired by an idea from my wife. It has so much great flavor that is sweet and savory at the same time.
Servings: 2 | Serving size: 2 ounces pasta with sauce
Cooking Time: 30 Minutes
This recipe can easily be multiplied and leftovers are fair.
Heat the olive oil in a ten-inch skillet over medium heat and add the minced garlic.
Cook very slowly and stir frequently. Do not allow the garlic to brown or it will become bitter.
Add the flour slowly and cook for about one minute. Stir continuously to blend the oil and flour. The mixture will be like coarse corn meal. Cook gently so the mixture doesn't brown.
Slowly add the cold milk, whisking to keep the sauce from forming clumps. Blend in all of the milk until the sauce is smooth and begins to thicken.
Add the pumpkin and whisk.
When the sauce is smooth, add the Parmigiano-Reggiano and whisk as it melts until the sauce is creamy. Reduce the heat to very low.
In a large pot, heat the water to a boil.
Add the fettuccine and cook until just tender (about 12 – 15 minutes for dried pasta). Drain well and then add the pasta to the sauce, tossing to coat thoroughly. Sprinkle the minced parsley over the top and serve.
Serving size: 2 ounces pasta with sauce
|Calories 386||Calories from Fat 105|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 4g||17%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 58g||19%|
|Dietary Fiber 8g||27%|
|Vitamin A 186%||Vitamin C 8%|
|Calcium 33%||Iron 9%|
|Vitamin K 13 mcg||Potassium 510 mg|
|Magnesium 108 mg|