Pumpkin Alfredo over Linguini by Rosalie Fiorino Harpole Recipe Video

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Servings6Cuisine
CourseTaste
MethodMain Ingredient

Ingredients

 Half & half1 1⁄2 Cup (24 tbs)
 Whole milk1 1⁄2 Cup (24 tbs)
 Pumpkin puree15 Ounce (Libby’s)
 Apple pie spice1⁄2 Teaspoon
 Nutmeg powder1⁄2 Teaspoon
 Brown sugar1 1⁄2 Tablespoon
 Salt1⁄2 Teaspoon
 Cracked pepper1⁄4 Teaspoon
 Parmesan cheese1⁄2 Cup (8 tbs)
 Sage leaves2 Tablespoon, chop
 Linguine pasta12 Ounce, boil
 Butter1 Tablespoon

Nutrition Facts

Serving size

Calories 382 Calories from Fat 123

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 55.8 mg

Sodium 349.6 mg14.6%

Total Carbohydrates 50 g16.8%

Dietary Fiber 5.5 g22.2%

Sugars 10.1 g

Protein 15 g29.3%

Vitamin A 233.9% Vitamin C 9.4%

Calcium 34.3% Iron 21.1%

*Based on a 2000 Calorie diet

Things You Will Need

Electric skillet

Directions

GETTING READY
1. Chop the fresh sage leaves and keep it aside.

MAKING
2. Pour the half and half and the whole milk in the electric skillet and bring it to a gently boil.
3. In a bowl combine the pumpkin puree, apple spice, nutmeg, brown sugar, salt and cracked pepper, mix them well.
4. Once the milk has come to a boil reduce the heat and gently simmer, add the parmesan cheese to the milk and stir let the cheese melt.
5. Add the sage leaves and the pumpkin mixture mix well and let it simmer until the pasta is ready.
6. In a pot of water, boil the linguine pasta al dente.
7. Once done drain and add the linguine to the pumpkin sauce, followed by the butter.
8. Gently stir and let the butter melts and adjust the seasoning with salt and pepper.

SERVING
9. Serve the pumpkin Alfred over linguini hot along with crusty bread.

TIPS
You can scoop out the flesh from the pumpkins and bake the shell, and serve the pasta in the shell.

Editors Review

Wanna celebrate the season of pumpkins in a unique way - this recipe is all about that. This authentic Italian cuisine is creamy, wholesome and most delectable. Learn the tricks from Rosalie Harpole, behind this fabulous dish and serve a special dinner to your family.
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