Pumpkin Fettuccine

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


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?


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.


Drain pasta and let cool a bit.


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


Add half and half and pumpkin.


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


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


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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