Pumpkin Fettuccine

Long story short, something happened and now I’m an accidental vegetarian. Wanna know what it is ……

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Yep, that’s what it looks like. It’s been 12 years since our last baby was born and now our daughter is getting a little brother. Not exactly what she wanted, but when the odds are 50/50 you get what you get. I have physically been unable to eat meat since March, and of course this makes for a difficult dinner time when you live with two people who can’t go more than three hours without meat. Shocking right, but have I told you I love a challenge?

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1 box fettuccine

1 tsp. olive oil

1 tbsp. butter

1 spring of fresh rosemary, fresh thyme, and 1 sage leaf

1 pint half and half

1 cup pure pumpkin

1/8 tsp cinnamon

salt and pepper to taste

shredded Parmesan and a shaving of pecorino romano

Make the fettuccine according to package instructions. Maybe be nice and whip up some brats for the meat eaters as you see I’m doing.

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Drain pasta and let cool a bit.

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Heat butter and olive oil in a medium saucepan over medium heat.

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Add half and half and pumpkin.

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Mix in seasonings and stir well until you have the most beautiful sauce.

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Pour over the pasta. Wow I can almost taste this while typing.

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Top with the cheeses and savor every last bite. I mean it. You have to enjoy the flavors that you just created. I never could have imagined this recipe would be so good. It was a hit all around.

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http://cookieandkate.com/2012/pumpkin-fettuccine-alfredo/

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