Pumpkin Alfredo
Ingredients
- 1 pound gluten-free tagliatelle (my preferred brand is Jovial)|
- 2 Tbsp organic butter
- 2 Tbsp gluten-free flour
- 3 garlic cloves, minced finely
- 4 cups organic milk
- 1 cup pumpkin puree
- 1 tsp finely minced rosemary
- 1 pinch red pepper flakes (to taste)
- sea salt and fresh ground pepper to taste
- shaved parmesan for topping
- minced rosemary for topping
Instructions
- Cook, drain, and lightly rinse pasta
- Heat butter in a saucepan, add flour and whisk until combined
- Add garlic, pepper, rosemary, and milk, reduce heat
- Whisk all ingredient together until fully combined
- Add pasta to the sauce and combine, coating noodles well
- Garnish with extra minced rosemary and shaved parmesan