Pumpkin Alfredo Sauce
Source: Food Network Magazine, October 2012
1 tablespoon butter
1 small shallot, finely chopped (I only used half.)
1/2 cup pure pumpkin puree
pinch of freshly grated nutmeg
1 and 1/4 cups heavy cream
1/4 cup shredded parmesan cheese (Plus more for topping.)
salt and pepper to taste
Melt butter over medium heat in a medium saucepan.
Add the shallot and cook for about 3 to 4 minutes until soft.
Stir in the pumpkin and nutmeg and cook for a few more minutes.
Whisk in heavy cream and bring the mixture to a low boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened.
Whisk in cheese until melted.
Season to taste with salt and pepper.
Top your favorite pasta with the sauce and sprinkle with additional parmesan cheese.
Tip: If the sauce is too thick, you can thin it with either a small amount of warm milk or reserved cooking water from your pasta.