Pumpkin Fettuccine

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by Pat McCoy

Story Created: Feb 15, 2013 at 1:21 PM CDT

Story Updated: Feb 15, 2013 at 1:40 PM CDT

Today I'm going to show you a Pumpkin Fettuccine dish. And pumpkin is kind of a misunderstood, under-appreciated - well, we couldn't figure out at the grocery store is it a fruit or a vegetable? I told them I'd look it up. But, anyway, we only use pumpkin, it seems like, at the holidays. Pumpkin is wonderfully nutritious with the anti-oxidants and all the alphabet soup in it. And it's an excellent source of fiber and relatively low in calories (under 300 for this dish!) and this can - 69 cents.

So I'm going to put together a meal - meatless. You can add to it or add nuts, but this will be under $4.


Ingredients

1 Tbsp corn starch
1 can evaporated milk
1 can whole pumpkin
3 tsp sage
2 Tbsp butter/margarine
1 tsp onion powder
1 tsp garlic powder
Salt
Pinch of nutmeg
Fettuccine pasta

Dissolve corn starch in a small amount of canned milk. Pour the rest of the milk into a skillet. Add corn starch mixture. Heat up and let slightly thicken. Once sauce has thickened somewhat add pumpkin, sage, butter, onion powder, garlic powder and salt to taste.

Stir sauce and combine all ingredients. Then add a pinch of nutmeg.

Make fettuccine according to package directions, pour sauce on top, garnish with grated cheese if you like and enjoy!

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