- 5 minutes
- 12 minutes
- Cook fettuccine according to package directions.
- Cook garlic and butter in pan over medium heat for about 4 minutes.
- Stir in pumpkin.
- Slowly wisk in heavy cream until heated through. Add salt and pepper taste.
- When pasta is done, drain and add back to pot. Pour pumpkin alfredo over fettuccine and stir until all noddles are coated evenly.
- Serve immediately with extra parmesan cheese to top.