Pumpkin Alfredo
Prep time: 
Cook time: 
Total time: 
Serves: 3
Lightened up fall comfort food at its finest!
  • 6 oz dry whole wheat pasta
  • 1 Tbsp unsalted butter
  • 1 shallot, minced
  • ½ cup pumpkin puree
  • ½ tsp ground sage
  • ½ cup 2% milk
  • ½ cup half and half
  • ¼ cup (1 oz) Parmigiano Reggiano cheese, grated
  • ¼ tsp salt and black pepper, to taste
  1. Bring 1-2 quarts of water to a rolling boil in a small pot. Add pasta, stir, and cook for 10-12 minutes or until al dente. Drain and keep hot.
  2. Meanwhile, in a small sauce pan, melt the butter over medium-high heat. Once hot, add the shallot and cook for 2-3 minutes or until softened.
  3. Stir in the pumpkin and sage and stir for 30-60 seconds. Add the milk and half and half and stir well; bring to a boil. Reduce heat to medium and simmer for 4-5 minutes or until thickened and slightly reduced. Stir in cheese, salt and pepper, mixing well. Serve pumpkin alfredo over hot pasta.
Slightly adapted from I Was Born to Cook, Taste of Home Cooking, and originally, Food Network
Nutrition Information
Serving size: 1¼ cup pasta with ½ cup alfredo Calories: 375 Fat: 14.3 Carbohydrates: 46.0 Sugar: 6.7 Sodium: 328 Fiber: 5.7 Protein: 16.7 Cholesterol: 32
Recipe by Prevention RD at https://preventionrd.com/2013/09/pumpkin-alfredo/