Pumpkin Fettuccine Alfredo

• 1 cup Pumpkin Puree
• 2 teaspoons Dijon Or Spicy Brown Mustard
• 1 Tablespoon Minced Fresh Sage
• 1- 1/2 cup Chicken Broth
• 1 cup Freshly Grated Parmesan
• 2 Tablespoons Butter
• 3/4 cups Heavy Whipping Cream
• 1 pound Pasta, Cooked
• 4 dashes Salt And Pepper, to taste

1. 1.
2. Place the pumpkin puree, mustard, sage, and chicken broth in a saucepan and whisk together to combine.
3. Cover and heat to boiling, then reduce heat to low and simmer, covered, for at least 20 minutes or until sauce thickens.
4. 2.
5. Uncover, and with the heat still on low, add the cheese, butter, and cream.
6. Cook for 10 minutes over medium-low, stirring frequently, and let it thicken some more and become glorious.
7. 3.
8. Taste the sauce and adjust the seasoning.
9. I happen to like tons of black pepper in mine.
10. I also recommend adding a solid amount of salt, since once the sauce coats the pasta, the levels of saltiness will need to carry the whole dish through.
11. 4.
12. Combine the cooked pasta and sauce, and let it sit for a few minutes to set.
13. 5.
14. Garnish with some extra sage and parmesan.

pumpkin puree, brown mustard, chicken broth, freshly grated parmesan, butter, cream, pasta, salt

Taken from tastykitchen.com/recipes/main-courses/pumpkin-fettuccine-alfredo/ (may not work)