Thick and creamy pumpkin alfredo using canned pumpkin, cream, and garlic makes the perfect sauce for pasta.
Few things are more glorious than sitting down to a bowl of rich and creamy pasta. This meal is going to be making an appearance on your table over and over again for a few reasons. It’s total “comfort food” in the fact that it’s pasta covered in creamy, garlicky goodness. It just plain tastes good, all day every day. You are also going to love the fact that this main dish comes together in about 20 minutes. You can cook the pasta while you stir together the sauce and you’ll be eating before you know it. Pumpkin alfredo is also great because it only has 5 ingredients! Plus, it’s meatless which is easy on the budget. Sign. Me. Up.
I love that this recipe contains pumpkin! Pumpkin is one of those superfood kind of vegetables that I just can’t get enough of. Throw it in some pasta and I’m sold. Pumpkin is rich in potassium. Cup for cup, it actually has more than bananas. It’s also a pretty good source of vitamin C, making it a good immune system booster. Did I mention it’s packed with fiber, and vitamin A?
I can’t wait for you to try this recipe because I know you are going to love it!
This recipe is part of Pumpkin Week that I’m doing with Emily from One Lovely Life. We are sharing a new pumpkin recipe every day this week. Check out her here loaded vegan quesadillas here. Don’t they look awesome?