Brown Butter Pumpkin Fettucine

I’ve mentioned Shelia from work before, and I’m mentioning her again.  She made this recipe which she adapted from a recipe she found on Half Baked Harvest and it’s soooooo good I couldn’t wait to share it.  

Brown Butter Pumpkin Fettuccine Alfredo

2017-10-31 16:19:18

Serves 6

A delicious side dish for fall, Thanksgiving or, really anytime you want.

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

711 calories

65 g

130 g

40 g

24 g

24 g

260 g

485 g

6 g

0 g

13 g

Nutrition Facts

Serving Size

260g

Servings

6

Amount Per Serving

Calories 711

Calories from Fat 347

% Daily Value *

Total Fat 40g

61%

Saturated Fat 24g

121%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 130mg

43%

Sodium 485mg

20%

Total Carbohydrates 65g

22%

Dietary Fiber 3g

13%

Sugars 6g

Protein 24g

Vitamin A

120%

Vitamin C

3%

Calcium

49%

Iron

9%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 6 tablespoons butter
2. 3 cloves garlic minced or grated
3. 1 1/2 cups whole milk
4. 1 cup heavy cream
5. 3/4 cup pumpkin puree
6. 1 1/2 cup grated pecorino romano or parmesan
7. 1/2 cup shredded Raclette cheese + 4 thin slices or other swiss style cheese
8. 1/4 teaspoon nutmeg
9. kosher salt + pepper
10. 1 pound fettuccine (I substituted zucchini spiralized with my veggetti)
11. 6 leaves fresh sage

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat a large skillet with sides over medium high heat. Add 4 tablespoons butter and allow the butter to brown, stirring often, about 3-5 minutes. Add the garlic and cook 15-30 seconds or until fragrant, then slowly pour in the milk, heavy cream, and pumpkin pure. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-10 minutes. Stir in the pecorino romano, 1 cup raclette and nutmeg. Season with salt + pepper.
3. Boil the fettuccine/zucchini until al dente. Drain and add directly to the pumpkin Alfredo sauce. Cook until warmed through, about 5 minutes.
4. Meanwhile, heat a skillet over medium heat and add 2 tablespoons butter. Add the the raclette cheese slices and cook 2-3 minutes per side or until a crust forms and the cheese has "fried". Remove the cheese from the skillet and add the sage, fry 30 seconds. Remove the skillet from the heat.
5. Divide the fettuccine/zucchini among plates and top with fried cheese + sage. Drizzle with any browned butter left in the pan. Eat!

By Shelia Gerzek

Adapted from Half Baked Harvest

beta

calories

711

fat

40g

protein

24g

carbs

65g

more

Adapted from Half Baked Harvest

Romance Author PJ Fiala https://www.pjfiala.com/