Tri-colour fettucine alfredo

Instructions

1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, adding pumpkin for last minute. Reserve ½ cup cooking water. Drain pasta and pumpkin.
2. Meanwhile, melt butter in a large non-stick frying pan over medium heat. Cook garlic, stirring, for 1 minute or until golden and fragrant. Whisk in flour until combined. Slowly pour in milk, whisking constantly, until flour is incorporated and milk begins to thicken. Whisk in cream cheese and ½ cup parmesan until smooth. Cover sauce, remove from heat and keep warm.
3. Add pasta mixture and zucchini to warm sauce. Cook. stirring, over low heat for 1 minute until well-coated (adding some reserved pasta cooking water as needed to thin). Serve sprinkled with parsley and remaining parmesan.