Pumpkin Alfredo
A cream pumpkin puree mixed with a classic homemade Alfredo sauce tops a fresh bed of pasta and sprinkled with chopped pecans.
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Ingredients
- 3 cloves garlic, minced...[$0.30]
- ½ large onion, minced...[$0.25]
- 1 stick butter, ...[$1.00]
- ½ tsp. Pumpkin pie spice, ...[$0.10]
- ½ tbsp. dry parsley, ...[$0.18]
- 1 tsp. dry sage, ...[$0.18]
- 1 tsp. salt, ...[$0.07]
- ½ tsp. black pepper, ...[$0.46]
- 3 tbsp. all purpose flour, ...[$0.03]
- 1 cup chicken broth, ...[$0.35
- 1 cup heavy cream, ...[$1.15]
- 1 cup Parmesan cheese, preferably freshly grated...[$6.00]
- 1 cup pumpkin puree, ...[$1.25]
- 1 lb. pasta, any favorite kind...[$1.00]
- 1 cup pecans, chopped...[$3.24]
Instructions
- Cook pasta in a large stockpot accordingly.
- In a large saucepot, melt 2 tbsp. butter from stick over low-medium heat and add minced garlic and onion. Cook for 2 minutes.
- Add the remaining butter, pumpkin pie spice, parsley, sage, salt, and pepper and melt together. Whisk in flour until dissolved.
- Stir in chicken broth and heavy cream a little at a time until everything has become a uniform mixture.
- Stir in Parmesan cheese and pumpkin puree. Let simmer to melt the cheese and until the pasta has finished cooking.
- Top with fresh pecans, walnuts, or pine nuts. Serve and enjoy.
Nutrition
Calories: 785kcalCarbohydrates: 72gProtein: 20gFat: 48gSaturated Fat: 23gCholesterol: 106mgSodium: 887mgPotassium: 436mgFiber: 6gSugar: 5gVitamin A: 7652IUVitamin C: 8mgCalcium: 280mgIron: 3mg