Sunday, December 4, 2011

Pumpkin Alfredo {Vegetarian}

Day 338.

As I was trying to come up with what to create today (you may have noticed as the year's ending I've been slacking on my meal planning), I saw the leftover pumpkin puree in the fridge from that delicious Vegan Pumpkin Walnut Bread. I've been wanting to make some sort of creamy pumpkin pasta sauce for a while now, so I new it was time. That's when I remembered the Garlic Alfredo Sauce I had over Spaghetti Squash noodles earlier this year (back on Day 126). That sauce was fantastic, so I'm hoping it makes the perfect base for a Pumpkin Alfredo sauce. Yum. While my kids are inexplicable vegetable fanatics, this would also be a great recipe to get some extra veggies in for those kids who aren't so fond of them. It's a very cheesy-tasting sauce.

Pumpkin Alfredo
Ingredients for 4 servings
  • 1 pound spaghetti noodles
  • 1 cup peas, fresh or frozen
Pumpkin alfredo sauce:
  • 2-3 cloves garlic, minced
  • 1 stick (1/2 cup) unsalted butter
  • 4 ounces cream cheese
  • 3/4 cup pumpkin puree
  • 1/2 cup milk
  • 1 tablespoon cornstarch
  • 1 teaspoon Italian seasoning
  • House seasoning (or salt and pepper), to taste
Boil spaghetti noodles according to package directions, add peas into the boiling water with 5-7 minutes remaining.

Meanwhile, brown garlic in a small saucepan over medium-low heat. Add butter and cream cheese, allow to melt partially. Add pumpkin and stir. Mix cornstarch with a bit of the milk to create a slurry. Add slurry and remaining milk to pan. Cook a few more minutes, stirring regularly, until thickened. Add Italian seasoning and House seasoning, to taste.

If serving immediately, mix sauce with noodles and peas. If serving later, package noodles and peas separately from sauce. Top with Parmesan cheese, if desired.

The Results
The kids and I went crazy for this pasta. We all finished our portions quickly and eyed the remaining portion we packed up for the husband longingly. The creamy sauce is highlighted by the pumpkin, but not dominated by it, and the peas go with it surprisingly well.

What are you having for Sunday Brunch, Breakfast or Lunch?

This post is shared at Penny Worthy Project, Cookbook Sundays,Creative Bloggers and· Savory Sunday.


  1. When do we add the pumpkin? I'm guessing before the cornstarch but thought I'd double check! Sounds delicious!

  2. Oops! Yes, that's exactly right. I've adjusted the recipe.