It’s that time of year…when it is all things pumpkin. I am 100% here for it, when done right, because let’s be honest, sometimes the pumpkin fetish get’s a little weird. This Pumpkin Alfredo Pasta is just the right amount of creamy, flavor & packed with vitamin A. So carb up, grab a blanket to cozy up under & enjoy!
Pumpkin Alfredo Pasta
Pumpkin Alfredo Pasta is the creamy, flavorful pasta you need to take your pumpkin devotion to the next level!
Servings: 2
Ingredients
- 1/2 cup raw cashews, soaked see notes
- 2 cups water
- 1 small shallot, diced
- 2-3 cloves garlic, diced
- 1 tsp olive oil
- 1/2 cup pumpkin puree *not pumpkin pie filling
- 3-4 sage leaves plus more for garnish
- 1 pinch ground nutmeg
- salt & pepper to taste
- 2 servings pasta of choice
- 1 sprinkle hemp hearts optional
Instructions
- Prep your cashews. See notes for desired option.
- Dice the shallot & garlic.
- Heat olive oil in a pan over medium-low heat. Add the shallot, garlic & sage leaves & saute for 1-2 minutes.
- Add the pumpkin, nutmeg, salt & pepper, cooking down for 2-3 minutes.
- Remove from heat & remove the sage leaves.
- Begin to cook your pasta of choice, following the directions on the package. Reserve 1 cup of pasta water.
- While the pasta cooks, finish the alfredo sauce. In a blender add the soaked cashews with their water & the pumpkin mixture, until it reaches the desired consistency, usually 2-3 minutes. If needed, add the reserved pasta water in small batches to thin out the sauce. Taste & season with salt & pepper again if needed.
- Return this mixture to the pan over low heat & simmer for 1-2 minutes. Drain the pasta & add to the sauce, cooking for another 1-2 minutes until pasta is covered in sauce.
- Serve immediately. Optional: sprinkle with hemp hearts & garnish with sage leaves.
Notes
The key to making this bowl of delicious pasta oh so creamy is the cashews. It is simply dependent on how much time you have & whether you meal plan. If you are a planner, which good for you, go ahead and soak the raw cashews in water overnight. If you are more of a doer than a planner, I’m right there with you, you can quickly soak the cashews. In a small pot, add cashews & 2 cups of water to a boil over high heat. Once boiling, reduce the heat to low & let simmer for 10 minutes. Drain the water & you are all set.
Pasta preference? You do you! It all works! If using a non-traditional pasta undercook it just a bit so that it holds up a little better as these pastas tend to get a bit mushy.
Optional: Add a sprinkle of hemp hearts for added protein & healthy fats. Maybe some vegan parmesan too.
