This warming and deeply flavored alfredo sauce is made with pumpkin purée and gruyère cheese. The sauce is gluten-free and is delicious tossed with any type of noodle. Try zucchini noodles, cooked spaghetti squash, or cooked gluten-free noodles. Serve with an autumn salad for a balanced meal.
Ingredients
12 ounces
brown rice fettuccine noodles
cooked and drained
Sauce
2 tablespoons
extra virgin olive oil
1 large
shallots
finely diced
5 cloves
garlic
crushed
1 tablespoons
sweet rice flour
2 cups
heavy cream
1¼ cups
grated
gruyère cheese
(4 ounces)
1 cups
pumpkin purée
½ teaspoons
dried sage
2 pinches
ground nutmeg
¾ teaspoons
sea salt
