Creamy Pumpkin Fettuccine
Easy to prepare, rich, creamy, pumpkin fettuccine with gluten free, healthy tofu noodles. 10 minute meal!
- 1 pkg House Foods Tofu Shirataki Fettuccine shape
- 1/2 c pumpkin purée
- 2 tsp garlic minced
- 2 Tbsp heavy cream
- 1/4 c shredded parmesan cheese
- 1 tsp parsley finely chopped
- Dash salt and pepper
Prepare Tofu Shirataki noodles according to package directions.
Sauté garlic in pan over medium heat for 1 minute.
Add noodles, pumpkin, heavy cream and parmesan cheese.
Mix well and add salt and pepper.
Top with parsley.
* This recipe was provided by House Foods and can be found here.
Calories: 127kcal | Carbohydrates: 7g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 209mg | Potassium: 126mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9850IU | Vitamin C: 3.5mg | Calcium: 179mg | Iron: 1mg