Fettuccine Pumpkin Cauli-Fredo for #SundaySupper Back to the #FamilyDinnerTable

• Ready in 45m

• Serves 6

• 568 calories

• 71.74g carbs

Fettuccine Pumpkin Cauli-Fredo for Back to the is a main course that serves 6. One serving contains 569 calories, 30g of protein, and 18g of fat. For $2.44 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is liked by 1818 foodies and cooks. If you have fettuccine pasta, chicken broth, sage, and a few other ingredients on hand, you can make it. It is brought to you by Cupcakes and Kale Chips. From preparation to the plate, this recipe takes approximately 45 minutes.

15 ingredients

1. 1/2 tsps bell pepper
2. 1 cup pumpkin puree
3. 4 cups cauliflower florets
4. 4 cups chicken broth
5. 1 tsp sage
6. 1 clove garlic
7. 1 cup milk
8. 1 tbsp olive oil
9. 1 cup parmesan cheese
10. 6 servings additional parmesan cheese
11. 1 lb fettuccine pasta
12. 1/2 cups peas
13. 1/4 tsps pumpkin pie spice
14. 1/2 tsps salt
15. 1/2 cups onion

Instructions

1. Combine the cauliflower and broth in a saucepan, cover, bring to a boil and cook for 8-10 minutes, until very tender. Set aside, reserving the cooking liquid.Meanwhile, heat the olive oil in a small pan over medium heat, add the onion, and cook for 5-7 minutes, until soft and translucent.
2. Add the garlic and sage to the onion, cook for another minute or two, until fragrant, and set aside.Using a slotted spoon, transfer the cauliflower and 1 cup of the coking liquid to a food processor or blender.
3. Add the onion mixture, pumpkin, parmesan cheese, milk, salt, pepper, and pumpkin pie spice, and puree until smooth.Return the puree to the pot over medium low heat, ad the peas, and heat until warmed, adding additional salt and pepper, if needed.Toss the pasta with the sauce, and serve with additional parmesan cheese, if desired.