Pumpkin Alfredo Sauce Pasta
Ingredients
The pasta
The sauce
-
1
tablespoon
butter or Earth Balance
-
1
each
shallot, chopped
-
1
tablespoon
minced garlic
-
1
tablespoon
flour or gluten free flour
-
1 ½
cups
half and half or quinoa cream
-
¾
cup
pumpkin puree
-
1
cup
Parmesan cheese or ⅓ cup nutritional yeast and ⅓ cup vegan parmesan
-
½
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
Instructions
- Cook the pasta according to package directions, adding oil and salt to the water.
- In a large saucepan, heat the butter and add the chopped shallot, cooking for four minutes.
- Add the minced garlic and cook for an additional 30 seconds.
- Sprinkle in the flour and stir to combine.
- Whisk in the half and half or quinoa cream and bring to a simmer.
- Stir in the pumpkin puree and cook for four minutes until slightly thickened.
- Add the Parmesan cheese, salt, and pepper, cooking until the cheese is melted.
- Drain the pasta and toss it immediately with the sauce. Top with additional Parmesan if desired.
Nutrition Facts (estimated)
Servings
6
Calories
392
Total fat
14g
Total carbohydrates
50g
Total protein
16g
Sodium
518mg
Cholesterol
38mg
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