I am so excited to share my new, Fall favorite!  This pumpkin fettuccine recipe ticks all the boxes for a delicious at-home meal.  It's quick and easy and so so yummy!  And don't let the pumpkin throw you off!!  It's a subtle flavor -- and a healthier twist on a standard alfredo sauce -- which is great for people like me, who happens to be lactose intolerant.  :)

Here's what you need...

• 6 Tbsp butter
• 1 clove of garlic
• 1/2 pkg of reduced fat cream cheese
• 1/2 cup shredded parmesaen cheese
• 1/2 cup Pumpkin puree (I used Libby's)
• dash of nutmeg
• dash of Kosher salt
• 3 Tbsp chicken stock to thin the sauce to your liking
• one box fettuccine noodles

Here's how you make it...

• In a saucepan - ON LOW HEAT - melt butter and add crushed garlic. Next, add cream cheese, shredded parmesan cheese and pumpkin puree until smooth. Finally stir in a dash of nutmeg and Kosher salt. 

• The sauce is a bit on the thick side at this point, so add some low sodium chicken stock to thin it out.  I use about 3 Tbsp, but this really is a personal preference! 
• Add your cooked fettuccine noodles to your sauce, and stir so all of the noodles are generously coated.  Serve nice and hot!

Pile your pumpkin fettuccine into a bowl and garnish with extra shredded parmesan cheese and a sprinkle of freshly chopped parsley.