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.
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.