The Pioneer Woman Tasty Kitchen
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Pumpkin Curry Alfredo

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Level: Easy

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Description

A rich, creamy alfredo sauce adorned with pumpkin and a hint of curry. Don’t be afraid of the curry powder. It adds a depth of flavor to the sauce. I think next time I’ll also add some walnuts or pecans… yum…

Ingredients

  • FOR THE ALFREDO SAUCE:
  • 1 package Cream Cheese (8oz)
  • 1 stick Butter (1/2 Cup)
  • 1 cup Parmesan Cheese
  • ¾ cups Milk
  • 1 Tablespoon Basil
  • 1 teaspoon Fresh Garlic, Chopped
  • Salt And Pepper, to taste
  • _____
  • FOR THE PUMPKIN SAUCE:
  • 1 Tablespoon Oil
  • 1/2 Finely Chopped Onion
  • 1 teaspoon Curry Powder
  • 1 cup Pumpkin Puree
  • 1 pinch Nutmeg
  • 1 pound Fettuccini Noodles
  • Optional Garnish: Walnuts Or Nuts Of Your Choice

Preparation

1. Chop the onion finely. Set aside for the pumpkin sauce.

2. Put a large pot of water on the stove to start boiling for the noodles. When it boils, add the noodles, and cook according to package instructions.

3. Meanwhile: in a medium saucepan, combine the Alfredo ingredients, and melt together on low heat. When the mixture starts to melt, use a whisk to smooth out any lumps. Keep warm.

4. Next, the pumpkin sauce: In a medium frying pan, heat the oil. Add the chopped onion and the curry powder. Cook, stirring often, until the onions are soft. Add the pumpkin, and whisk until all is combined. Add in the finished Alfredo sauce (do a little at a time until you get the consistency you desire. You might have leftover Alfredo sauce!) Whisk until combined.

5. Drain the cooked noodles, and combine with the pumpkin Alfredo sauce. Sprinkle the pasta with additional nutmeg and chopped nuts. Serve warm.

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