Pumpkin Alfredo
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Very similar to chili this recipe for pumpkin alfredo is a perfect Fall comfort food. It’s quick, delicious and can be made even more hardy with the addition of some cooked chicken. So whether you’re cooking this dish as a meal unto itself or as a side dish it’s sure not to disappoint.
Pumpkin Alfredo
Ingredients
- 8 oz dried linguine
- 25 grams unsalted butter
- 1 1/2 tsp (2-3 cloves) minced garlic
- 480 ml (17 oz) half-and-half
- 240 grams (8.5 oz) pumpkin puree
- 50 grams grated parmeson cheese
- t tbsp dried basil
- 1 tsp fine sea salt
- 1/4 tsp white pepper
- 12 oz cooked chicken, optional
- shredded parmesan cheese, optional
- crushed red pepper flakes, optional
Instructions
- Cook linguine to al dente according to the instructions on the package. The pasta will cook a bit more when added to the sauce.
- Melt butter in a large saucepan over a medium heat. Add garlic and cook for 30 seconds. Add half-and-half and pumpkin puree. Whisk until well combined.
- Stir in parmesan cheese, basil, sea salt and white pepper and continue cooking for 5 to 10 minutes until the sauce heated through and begins to thicken slightly. Add pasta (and chicken, if using) and cook for another 5 minutes.
- Serve immediately. Top with shredded parmesan cheese and crushed red pepper flakes, as desired.
This recipe was adapted from a recipe in America’s Favorite Pumpkin Recipes.