Pumpkin Alfredo

This cheesy Pumpkin Alfredo is a step up from traditional Alfredo we are so accustomed to eating at our favorite Italian restaurant.  I happen to love Alfredo and the more I can get on my pasta, the better!  There is a restaurant in Franklin that I use to eat at that served my all time favorite, and it was attached to the Hot Spot convenience store!  Believe it or not, it was a bit upscale with table cloths and napkins!  I truly don’t remember the name of it or if it’s even still open, but some day I will go back and check it out.

Who woulda thought you could make Alfredo out of pumpkin?  And then I changed it up a bit by using creamy coconut milk instead of regular heavy cream.  Plus, when I cook with coconut milk, I automatically think of the spice, curry, so I threw a hint of that in there…

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Hold on and let me tell you about this cheesy and creamy Alfredo cause I’m telling you, it’s lip smacking good!

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Here’s how I make it.

Pumpkin Alfredo

Start by getting the salty water boiling for 12 ounces of Fettuccine, Linguine or spaghetti noodles.   Cook the pasta about one minute less than package instructions.  You will finish cooking it in the sauce.

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This comes together so quickly and easily!  While the pasta is boiling, melt butter in a large skillet over medium heat.  Add the pumpkin, garlic, curry powder and salt.  Mix well and bring to a nice hot bubble.

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Shake the can of coconut milk and pour it into the pumpkin mixture.  Stir well.  I like using a whisk.

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Add a bunch of Parmesan cheese and stir that in.  Adjust salt to taste.  Let it simmer on the lowest heat setting until the pasta is cooked Al Dente.

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Using your handy dandy tongs, pull the pasta out of the water and into the Pumpkin Alfredo sauce.

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Toss to coat the pasta and let simmer about a minute or two more to allow the pasta to soak in the Alfredo and finish cooking.

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Garnish with some chopped fresh parsley and It’s ready to eat!  I know parsley makes any plating pretty, but I truly love the added flavor it gives a dish.  I think Parsley is so under rated and I love it!

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Want to add some protein?  I added some shredded roasted chicken breast.  You could also use a rotisserie chicken from your favorite grocery deli!  I’m drooling here!  So good!!

Cauliflower Alfredo with Linguine

Here is another Alfredo you may be interested in!  It’s Cauliflower Alfredo!  Doubly delicious!

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What is an interesting ingredient you’ve added to traditional Alfredo sauce?

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Here’s the printer friendly recipe.

Pumpkin Alfredo

Cook Time: 20 minutes

Yield: 6 servings

Pumpkin Alfredo

This cheesy Pumpkin Alfredo is a step up from traditional Alfredo we are so accustomed to. With coconut milk and a hint of curry, you will find this to be a new favorite!

Ingredients

  • 12 ounces dried fettuccine, linguine or spaghetti
  • 4 Tablespoon butter
  • 1 cup 100% pure pumpkin, fresh or canned
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon sea salt
  • 1 15 ounce can coconut milk, shaken
  • 3/4 cup grated Parmesan cheese

Instructions

  1. Start by getting the salty water boiling for 12 ounces of Fettuccine, Linguine or spaghetti noodles. Cook the pasta about one minute less than package instructions. You will finish cooking it in the sauce.
  2. While the pasta is boiling, melt butter in a large skillet over medium heat. Add the pumpkin, garlic, curry powder and salt. Mix well and bring to a nice hot bubble.
  3. Pour the shaken coconut milk into the pumpkin mixture. Whisk well.
  4. Add the Parmesan cheese and stir. Adjust salt to taste. Let it simmer on the lowest heat setting until the pasta is cooked Al Dente.
  5. Take the pasta out of the water and put into the Pumpkin Alfredo Sauce. Toss to coat and cook another minute or two to allow the pasta to soak up the Alfredo sauce and finish cooking.
  6. Top with chopped fresh parsley and shredded chicken to create a main entree.

Notes

As the pasta is cooking that last minute or two in the Alfredo sauce, the sauce will also thicken even more.

https://sweetteawithlemon.com/pumpkin-alfredo/

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