Okay, so this wasn't planned to share for today but I needed a break from the sugar high. I thought maybe some of you out there would like to see a dinner idea instead of a Halloween treat. Although, it does have pumpkin, so Halloweenish. In any case, this super tasty Pumpkin Alfredo is one to keep in mind for busy days ahead. I used my Pumpkin Puree for a more wholesome flavour. It is so, just so, good!
Okay, so what about this making your own pumpkin puree? Is it really necessary and should we all be doing it? All I can say from my very own experience is that is is far better and YES you can taste the difference. Have you ever had a pumpkin pie with the store bought stuff then ate one from scratch and thought, "What is this, it's so good!". Yes, there is a difference and it's notable.
As much as I am for saving time in so many areas and convenience sometimes does trump flavour around here. Although, not often I might add. There are times, when putting in the little bit of extra effort is worth it. I am far from a food snob. Anybody that knows me, is well aware that I will eat pretty much anything and kind of prefer mainstream food and everyday cooking over fancy foo foo fare. Yes, I am pretty basic. In a good way, I like to think. But, I really don't have a whole lot of time or a pallet for overly processed or packaged food with more ingredients than I can count.
It wasn't always this way. Growing up I was all about spaghettios, fruit-loops, duncan hines and taco kits. I loved it all and far preferred the box kit to anything that came from a real ingredient. I remember painstakingly sitting through Sunday lunch just wishing all the food on my plate would somehow dissolve and turn into kraft dinner. Needless to say, those days are over. Thankfully.
That leads me to this pasta dish. Okay, I did use my own pumpkin but you can buy the stuff if you really got to. Clearly, the making of the pumpkin puree isn't added to the time in this recipe. This recipe only uses a 1/2 cup serving of pumpkin. I made a big batch just over a week ago and still have some in the fridge. It will keep up to two weeks in the fridge and you can even freeze it. With Halloween coming up and everyone carving out pumpkins, this is something to keep in mind.
This dish itself was so creamy with a hint of pumpkin flavour without being overpowering. As much as I love pumpkin, I don't always want it to stand out too much. If you go crazy for it, you could always add a little more to the recipe.
And the best part about this recipe, it that it is quick. With the very busy days I have been having lately, I am all for super quick food. There will always be time for a lavish dinner when there is more time. Um, waiting for that right about now.
Okay, I am off to enjoy Friday evening. Happy Friday, happy cooking and see you all soon!
10 Minute Pumpkin Alfredo
Serves 4 / Prep time: 5 Minutes / Cook time: 10 Minutes
8 oz Tagliatelle
1 garlic clove, crushed
1 Tablespoon butter
3/4 Cup/180 ml heavy cream
1/2 Cup/120 ml pumpkin puree
1/3 Cup/80 ml reserved pasta water
1/2 Cup/50 grams fresh grated parmesan cheese
1/2 Teaspoon salt
Small bunch fresh chopped chives
Cook pasta according to package. Drain, reserving 1/3 cup/80 ml of pasta water. Rinse and set aside.
In a medium saucepan melt the butter. Add the garlic and stir until fragrant, about one minute. Whisk in the cream and stir for about a minute until simmering. Stir in the pumpkin puree and add reserved pasta water and salt. Whisk as your pour until it comes to a simmer. About another minute. Remove from heat and stir in cheese.
Transfer the pasta to a large serving bowl and pour over the sauce. Stir really well to combine. Top with chives and extra parmesan if desired. Serve immediately.
Click the downloadable link below to print recipe!
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