Easy Pumpkin Alfredo Pasta
A quick and easy Pumpkin Alfredo Pasta that you can make in a jiffy for a fall weeknight dinner. It is also a great vegetarian addition to your Thanksgiving dinner table.
Servings 4 people
- 2 cups uncooked short pasta
For the Pumpkin Alfredo Sauce
- 2 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic minced
- 3 shallots chopped
- 2 tbsp all purpose flour
- 16 oz pumpkin puree
- 8 oz heavy cream
- salt to taste
Cook the pasta to al dente according to instructions on the box. Drain and keep aside.
Meanwhile, heat the butter and oil in a skillet. Add the garlic to it.
Once the garlic starts to turn golden, add the shallots and saute for a couple of minutes.
Now add the all purpose flour and whisk it in well to the fat mixture. Saute for a couple of minutes.
Add the pumpkin puree and cook till it all comes together.
Now add the cream to this and mix well. Let is bubble and cook for a couple of minutes. If it seems too thick, add a little water or milk to thin the sauce out.
Now add the cooked pasta to this and mix well. Serve hot.
Calories: 489kcal | Carbohydrates: 40g | Protein: 7g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 92mg | Sodium: 82mg | Potassium: 417mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18660IU | Vitamin C: 7.5mg | Calcium: 85mg | Iron: 2.4mg