[insert Taylor Swift here] Look what you made me do.
Okay, so I guess YOU didn’t make me do it.
But the thought of sharing another pumpkin post with YOU made me do it.
And I share a lot of breakfast and dessert items on this blog, for the simple fact that they are the easiest for me to photograph. It means that I’m not in a rush trying to serve the rest of the household or making them wait while I figure out how I want to showcase a certain dish. And lighting. Especially with the days getting shorter. Lighting is never my friend. But I’ve found the best time for me to photograph is mid-day.
With that being said, I’ve wanted to increase my “meals” on this blog – because I do make other dishes besides just breakfast and desserts.
Although, I’m not sure I would hate my life if that was all I was given to eat.
And give it to me for the first dish of “dinner food” I’m sharing with you to have pumpkin in it.
Savory pumpkin. With loads of cheese.
Because who eats meals without large amount of cheese?
Not me, that’s for sure.
I’ve always been a fan of chicken Alfredo fettuccini with a generous portion of broccoli added into it with a side of garlic bread. But keeping with the lighter fare, I opted to forgo my standard Alfredo sauce with massive amounts of carbs, and paired the pumpkin Alfredo sauce with whole wheat angel hair pasta.
I served this for lunch, but if I were going the dinner route, I would pair it with a nice side salad – preferably one with a bit more acidity in the dressing to cut through the creamy fat of the Alfredo sauce and round out the meal.
However, if I were making it for a dinner date? I’d pair it with a salad and a white wine to, once again, help to cut through the richness of this dish and cleanse the palate, preparing it for each and every bite – such as a Pinot Bianco or Chardonnay.
And the best part? This dish will surely impress no matter how or when you serve it. And it serves two! Perfect for that dinner date. And it’s easily multiplied if you’re preparing it for more people.
- 1 tbsp. extra virgin olive oil
- 1/2 tsp garlic, minced
- 1 tbsp. flour
- 3/4 c. unsweetened cashew almond milk
- 2 oz. Neufchatel cream cheese
- 1/4 c. pumpkin puree
- 1/2 c. grated parmesan cheese
- kosher salt and black pepper, to taste
- 4 oz. pasta (I used whole wheat angel hair pasta)
Begin cooking your pasta per package instructions.
Meanwhile, heat the olive oil in a small sauce pan over medium heat. Add the garlic and cook, stirring, for about 30 seconds or until fragrant.
Add the tablespoon of flour and whisk for about 20 seconds or so, then add the milk slowly while continuing to whisk. Lower the heat to a medium-low, and bring to a simmer, mixing occasionally (but do not allow to burn), until mixture thickens. This will take about 1-2 minutes.
Whisk in the cream cheese, pumpkin puree, and parmesan cheese until smooth and combined. Remove from heat and season with salt and pepper.
Pour the Alfredo sauce into the cooked pasta and toss until coated. Serve immediately.
PS. This was totally toddler approved.
4 thoughts on “pumpkin alfredo.”
Looks good and tasty
Wow this sounds so amazing. Never would have thought of incorporating pumpkin with Alfredo!
It really is delicious! And it’s even toddler-approved, as my daughter couldn’t seem to get enough (and she’s quite picky!)
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