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    You are in: Home / Recipes / Fettuccine With Pumpkin Cream Sauce Recipe
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    Fettuccine With Pumpkin Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Radish4ever's Note:

    Thanks to the Can Opener Gourmet for this one!

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    Units: US | Metric


    1. 1
      Prepare pasta according to the directions on its package. Keep warm.
    2. 2
      In a medium saucepan, whik the cornstarch and milk together.
    3. 3
      When the cornstarch is dissolved completely, place over the stove on medium heat and add 3/4 cup water, the butter, and the pumpkin.
    4. 4
    5. 5
      When pumpkin is dissolved, add the onion powder, salt, garlic powder, and sage.
    6. 6
      Stir until the mixtures comes to a low boil and has thickened to your liking (like an alfredo sauce). If it's not thick enough, add another tablespoon of cornstarch dissolved in a little cold water.
    7. 7
      Toss the sauce with the fettuccine and sprinkle with Parmesan and shelled pumpkin seeds for garnish if you'd like.

    Ratings & Reviews:

    • on February 14, 2010


      A really nice, smooth sauce. I loved the garlic flavour in it and would probably increase it next time as I like garlic strong! I also might use less evaporated milk compared to pumpkin, to make the pumpkin flavour a little stronger. It's definitely worth sprinkling with parmesan when serving- this seemed to boost the other flavours. Thanks for a wonderfully simple and tasty sauce!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fettuccine With Pumpkin Cream Sauce

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 320.6
    Calories from Fat 78
    Total Fat 8.6 g
    Saturated Fat 4.4 g
    Cholesterol 67.8 mg
    Sodium 369.4 mg
    Total Carbohydrate 49.6 g
    Dietary Fiber 2.1 g
    Sugars 1.9 g
    Protein 11.5 g

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