My serious love for pumpkin did not start until I was in college. I still am not really fond of pumpkin pie, but I love pumpkin spice lattes and other pumpkin sweet treats. I was really hesitant to try this pumpkin alfredo sauce, it just seemed weird to use it in a savory way. Do not be hesitant, the cream, cheese, and shallots provide a great savory note and it pairs perfect with pasta.
I served this over whole wheat penne, so I did not feel as guilty about indulging in an alfredo sauce. We loved this twist on traditional alfredo, it is perfect for fall.
Source: Does Not Cook Well with Others, originally Food Network
Ingredients:
1 tablespoon of Butter, unsalted
1 Shallot, small and finely minced
1/2 cup of Pumpkin Puree
Pinch of Nutmeg
1 1/4 cups of Heavy Cream
1/4 cup of Parmesan Cheese, freshly grated
Salt & Pepper, to taste
Favorite Pasta, for serving
Directions:
First, melt the butter in a large saucepan over medium-high heat.
Add the shallots and saute, stirring until softened, about 2 minutes. Stir in the pumpkin puree & nutmeg and cook for another minute.
Now, stir in the cream and bring to a slow {not rolling} boil. Immediately reduce the heat to medium-low and simmer, stirring constantly, until the sauce thickens.
Season with salt and pepper.
Serve over your favorite pasta or with cheese tortellini.
Enjoy!
Happy Cooking,
The Barbee Housewife
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