Keto Pumpkin Alfredo
It's official! We have spotted Pumpkin Spice creeping up everywhere, and we are going to give in! Our Ambassador Annie has a great fall-flavored dish for your Meatless Mondays!⠀⠀⠀⠀
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"Pumpkin Everything Season! My favorite time of year/ Keto Pumpkin Alfredo is a unique and yummy way to incorporate pumpkin into your next dinner!
Bonus, it’s gluten-free!"
Bonus, it’s gluten-free!"
Recipe by Annie Lampella of KetoFocus.⠀⠀⠀⠀⠀
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INGREDIENTS:⠀⠀⠀⠀⠀⠀⠀⠀⠀
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2 packages of Miracle Noodle Fettuccini
6 Tablespoons butter⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 garlic cloves, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup pumpkin puree⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ cup heavy cream⠀⠀⠀⠀⠀⠀⠀⠀⠀
⅛ teaspoon nutmeg⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ teaspoon salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
¼ teaspoon pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ cup Parmesan cheese (Or cheese alternative)⠀⠀⠀⠀⠀⠀⠀⠀⠀
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DIRECTIONS: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1. Cook the Miracle Noodles according to package directions. Set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. In a skillet, melt the butter and add garlic. Cook until garlic is fragrant. Add pumpkin and stir until combined. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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3. Stir in heavy cream, nutmeg and salt & pepper (to taste). Simmer until sauce has thickened. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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4. Once thick, turn off the heat and add Parmesan cheese. Stir in noodles and serve.
