Easy Pumpkin Alfredo

This morning I woke up and desperately wanted some pumpkin alfredo. I toyed around with the idea of making a dairy free alfredo but there was something about the day, the weather, my mood that said I needed to make some real deal cheesy alfredo.

So, I hopped into my little car, drove to the store and bought some ingredients. I also bought other things like little Oreo knockoffs with jack-o-lantern faces. And a chocolate almond butter. And a dairy free vanilla chai drink that I took two sips of and then felt like it was too decadent to drink straight so I decided it was best as a coffee creamer.

I’m in a fall mood. I’m in a pumpkiny mood. And, I have to tell you, this pumpkin alfredo does not disappoint. It’s garlicky and creamy and pumpkiny but not toooo pumpkiny. It’s everything you want it to be but even better.

Ingredients you’ll need for this pumpkin pasta

• pasta
• butter
• garlic
• fresh sage leaves
• heavy cream
• pumpkin puree
• grated parmesan cheese
• cracked black pepper

How to make pumpkin alfredo:

First, cook your pasta according to package instructions.

Melt your butter over medium-high heat. Add the garlic and chopped sage to the pan and sauté for 3 – 5 minutes until fragrant and the garlic is golden brown.

I put a few full sage leaves into the pan to fry them up for garnish. After a few minutes, use tongs to remove the fried sage from the pan and set aside.

Add the heavy cream, pumpkin puree, and parmesan cheese. Stir and bring the sauce to a simmer. Allow to simmer for 7 – 10 minutes until the sauce thickens. Then, remove from heat.

Pour the pasta into the pan and fold everything together to coat the pasta with the sauce. Plate the pasta and top with additional grated parmesan, cracked black pepper and the fried sage.

Enjoy!! xo