Pumpkin Tagliatelle Alfredo
The creamiest Alfredo sauce, it has the color of the season thanks to the addition of pumpkin puree. The best part: you can have dinner ready in less than 15 minutes.
- 1 tagliatelle package
- 2 Nestle Media Crema cans
- the juice of a lemon
- 1 cup pumpkin puree
- 1 cup grated Parmesan cheese
- Freshly ground black pepper
- 1 pinch of freshly grated nutmeg
- 2 Tablespoons butter
Cook the tagliatelle to cook following the package instructions. One minute before the pasta is al dente, remove from heat, strain and reserve.
In a pan over medium-low heat put the cream, add the lemon juice and stir. Do not worry if lumps form.
Add the pumpkin puree and stir until it forms a uniform mixture.
Add the Parmesan cheese and continue stirring until the cheese is incorporated.
Season with pepper and grate the nutmeg.
Add salt and stir.
Continue to cook, stirring constantly until the cheese has melted and the sauce has a creamy and velvety appearance.
Add the butter and stir.
Add the tagliatelle and incorporate, making sure the sauce covers all the pasta.
Cook for a minute more stirring constantly.
Serve immediately with fresh ground pepper.
Serving: 1.5cups | Calories: 431kcal | Carbohydrates: 67g | Protein: 18g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 586mg | Potassium: 291mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6616IU | Vitamin C: 4mg | Calcium: 213mg | Iron: 2mg