Pumpkin Alfredo

A seasonal twist on a classic... Pumpkin alfredo combines warm notes of nutmeg and all spice with creamy parmesan alfredo pasta, all tied together with pumpkin puree.  This recipe came about only yesterday as it's that time of the week again where no of us in my family has the time to do the grocery shopping. 

As I was pulling ingredients out of my fridge, looking for something to inspire me to whip up a delicious meal; I was underwhelmed.  Cheese, milk, cream, eggs, bread, cherry tomatoes, ugh.  We were ready to settle for feta and eggs once more (our usual go-to when groceries get low). Until, I saw that can of pumpkin puree sitting in our pantry.  Expiry date: December, 2018.  Who knows how long it had been in there, but as far as I could remember, the only thing I had ever made with pumpkin puree up until now, was pumpkin pie. 

But I knew pumpkin and creamy milks went together.  If they didn't, pumpkin spice lattes wouldn't be such a hit (P.S. stay tuned for my "Not-So-Guilty" Pumpkin Spice Latte recipe!). So I spread out all my ingredients on the counter and got to cooking.  My family kept insisting I make something else, but I knew I was on to something.

10 minutes later, I had whipped up a full meal of warm delicious pumpkin alfredo with every taste of fall you could ever want, and 1/2 the amount of fat as a restaurant alfredo.  And guess what, I liked it MORE than the classic!  But, with quite an obvious pumpkin flavor, I was unsure if my family would appreciate it as much as I did.

Back to the fridge.  I made a couple turkey sandwiches as backup just incase anyone was underwhelmed by my pumpkin alfredo, they would still have something to eat with us.  But all those sandwiches were completely untouched by the end of dinner, and our pasta pan was scraped clean.  My dad and husband didn't just go back for seconds, they had thirds.  And while the meal had almost no protein, they had no issue filling up on pasta, pumpkin, and cream.  Simple, delicious, and definitely a family hit.  I was so surprised how much everyone in my family loved this, and will definitely be making it again.  I may even pull this one out for our thanksgiving this year.  Also, guess what i'm having for lunch today? The untouched turkey sandwiches from last nights dinner.





Time: 10 minutes
Servings: 8
Calories: ~298 per serving

Ingredients:

12 ounces (1 bag) No Yolks Cholesterol Free Egg White Pasta

5 cloves pressed (or minced) garlic

1/3 tbsp butter

8 fl ounces heavy whipping cream

1/2 cup parmesan cheese

15 ounces (1 can) Organic Pumpkin Puree

1 tsp splenda

1/4 tbsp ground nutmeg

1/2 tbsp all spice 

Instructions:

1. Boil pasta according to package directions.

2. Heat a large skillet over medium heat.  Melt butter and sautee garlic until lightly browned. 

3. Add pumpkin puree to skilled, mix in with garlic and salt to taste.

4. Add heavy cream and mix into pumpkin puree.  Add milk or pasta water to thin down until you get the consistency you want. Turn heat down to low, cover, and simmer until hot. 

5. Once simmering and hot, add in parmesan cheese, splenda, nutmeg, all spice, and season with salt and pepper to taste.

6. Strain boiled pasta and mix into skillet with sauce.  Serve and enjoy!