Pumpkin Alfredo-One Pot Pasta
I know, I know…it is not the time of year for all things pumpkin. I was cleaning out my pantry and noticed I had a can of pumpkin puree that would expire next month. That’s when this pasta recipe began to percolate deep in my brain.
Channeling my inner autumn season, I decided I wanted to do more than many a sweet treat or dessert with this particular can of pumpkin puree. I thought…well, pumpkins are a squash food…and nearly everything tastes better with cheese…so Pumpkin Alfredo was born.
Then I wanted to attempt to make it in one single pot. There isn’t anything much more satisfying when dinner is made completely in one pot/pan. The difficultly in attempting a pasta in one pot is perfecting the liquid to noodle ratio so the sauce doesn’t end up too thin or too thick.
Just like my vodka-less penne, this pasta takes tender loving care. You cannot pour the ingredients in and let it simmer while not watching it. It may see tedious, but because of the one pot use and the speed of starting and finishing this dish; it truly is an easy recipe.
Pumpkin Alfredo Pasta
Equipment
- large skillet
Ingredients
- 1 tbsp olive oil
- 2 large shallots diced
- 4 large garlic cloves minced
- â…“ cup cooking white wine
- 32 oz low sodium chicken stock
- 1 lb small pasta
- ÂĽ cup unsalted butter
- ÂĽ cup half and half
- 8 oz cream cheese
- 1ÂĽ cup pumpkin puree
- â…” cup parmesan cheese
- â…“ cup fresh sage diced
- salt and pepper to taste
Instructions
- In a large, deep skillet, drizzle olive oil over the bottom and add in the diced shallots to begin sautéing. Once the shallots begin to brown, add in the garlic and sauce for a couple more minutes. Pour the cooking white wine over the garlic and shallots then stir to allow the wine to work the bits that are stuck to the bottom of the skillet.
- Pour the chicken stock into the skillet and allow to come to a simmer. Add the pasta in and stir frequently while the past begins to cook and soak up the liquids.
- Once the pasta is at the al dente stage, add in the butter and stir while it melts. Then add in the cream cheese and the half and half. Stir until completely combined. Add the pumpkin puree and stir to combine. Salt and pepper to taste.
- Remove from the heat and add in the parmesan cheese, stir to combine. Lastly, add in the sage (leaving a tsp out for garnishing the top) and stir to combine. Serve immediately, store in an airtight container in the refrigerator for up to a week.
Nutrition
While this recipe does require some fieness, it truly is simple to make. And…while pumpkin is traditionally an autumn season flavor, I find this recipe is great for any time of the year. Since pumpkin puree can easily be found in almost every baking aisle of every grocery store year round, this recipe can be on rotation on the regular.
What are your thoughts? Is pumpkin a versatile flavor or should it be reserved for sweeter recipes? Is it a flavor you prefer during the colder months, or all year round? Hope y’all are having an amazing week. Stay safe, be kind, and hug your loved ones.
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