Pumpkin Alfredo

Submitted by Mercy

"This is quick and really different. The sauce can be thinned out with some chicken or vegetable broth if it seems too thick. Sometimes I also add onions in with the garlic."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 (19 ounce) can pumpkin puree
• 1 cup cream
• 1 cup parmesan cheese
• 1⁄2 teaspoon nutmeg or 1/2 teaspoon sage
• salt and pepper, to taste
• 1 lb hot drained pasta

directions

1. Saute the garlic in the oil over medium/low heat, but do not brown.
2. Add the pumpkin, cream, Parmesan and seasonings and heat through (until cheese is melted).
3. Serve over hot pasta.

Reviews

[Missy Wombat]

I had some spare roasted pumpkin so this recipe was ideal for a quick meal when I really didn't want to cook much and I wanted to avoid takeaway even more. Nice and easy. The kids [3&6] gobbled up their share so its a kid-friendly keeper too.

 

[Ang11002]

Hi there Mercy! I made this today for a quick lunch and used sage instead of nutmeg as well. The sauce was very yummy on its own but for some reason after I served it over the pasta, it just needed something extra..maybe some cayenne or something? Either way, I am glad I tried it. Didnt thin out sauce, like it thick. Thanks so much:) **adding an extra star to make it 4 because after sitting in fridge and reheating tasted very yummy!**

 

[Primordial]

This turned out great. I took the suggestion of a previous reviewer and used evaporated milk instead of cream - imo the richness and texture of the sauce was still very good. Thank you Mercy!

 

[mccormack.kathleen]

This is a great addition to Alfredo sauce. The pumpkin puree really enhances the creaminess of Alfredo. I did not find the sauce at all in need of thinning, but this is possibly because I steamed the pumpkin before puréeing it. Also, because the pumpkin has such a wonderfully creamy texture, I think it would be easy to get away with substituting evaporated milk for cream in this recipe. My only complaint is that, although the sage is a really nice touch, I found the sauce a little blander than I like Alfredo. Next time I make this, I'll be using a bit more garlic and some shallots. I served the sauce over spinach fettuccine with broccoli and mushrooms. The spinach pasta and mushrooms were good, but I didn't think it went well with broccoli. I'm thinking of trying the leftover sauce over some salmon, though.

 

[LonghornMama]

Really rich and besides the orange color, you wouldn't know it's pumpkin. I told my husband it was Longhorn pasta and he ate it right up; he still has no idea. I used sage as I'm not a huge nutmeg fan and thinned with about a cup of chicken broth. Next time I'll probably replace all or part of the cream with evaporated skimmed milk to reduce the fat. Thanks, Mercy, for a recipe I'll use often!