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Pumpkin Alfredo Pasta

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine pasta
Servings 6 servings
Calories 609 kcal

Equipment

  • large skillet

Ingredients
  

  • 1 tbsp olive oil
  • 2 large shallots diced
  • 4 large garlic cloves minced
  • ⅓ cup cooking white wine
  • 32 oz low sodium chicken stock
  • 1 lb small pasta
  • ¼ cup unsalted butter
  • ¼ cup half and half
  • 8 oz cream cheese
  • 1¼ cup pumpkin puree
  • ⅔ cup parmesan cheese
  • ⅓ 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

Serving: 1servingCalories: 609kcalCarbohydrates: 67gProtein: 20gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 73mgSodium: 359mgPotassium: 526mgFiber: 4gSugar: 6gVitamin A: 8811IUVitamin C: 4mgCalcium: 229mgIron: 3mg
Keyword alfredo, one pot, pasta, vegetarian
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