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Creamy Pumpkin Alfredo
Ingredients
  • 1 pound fettuccine cooked to al dente, reserve 1 cup of pasta water
  • 6 tablespoons butter
  • 2 garlic cloves minced
  • 1 cup pumpkin puree not pie filling
  • ⅛ teaspoon nutmeg
  • ⅔ cup half & half
  • ½ cup freshly grated Parmesan cheese off the block
  • 1 tablespoon fresh chopped parsley
Steps
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