Easy Pumpkin Alfredo
12 oz fettuccine
2 tbsp oil
2 garlic cloves, minced
3/4 cup pumpkin (or squash) puree
½ cup coconut milk (or another dairy free alternative
½ cup finely grated parmesan (or nutritional yeast), plus more for serving
½ tsp chopped rosemary
¼ tsp grated nutmeg
2 tbsp chopped parsley
In a large pot of salted boiling water, cook fettuccine according to the package specification until al dente. Drain.
While your fettuccine is cooking, or after if you prefer, melt the butter in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pureed pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
Toss the cooked pasta in the sauce.
Garnish with parsley and more parmesan or nutritional yeast, as desired.