Wednesday, October 17, 2012

Pumpkin Alfredo

Don't be afraid of the word pumpkin.  It's not overpowering at all.

Tannon said this tastes like "a fancy restaurant meal".  I agree, it tasted like it should have been served at Macaroni Grill, or something.  I dare say this may be my favorite meal I've ever made.

P.S. I'm just now noticing it calls for 1/2 batch of Alfredo sauce, instead of 1 full batch.  No wonder it tasted so good.

Recipe from Our Best Bites.
Pasta with Pumpkin Alfredo
1 Package Cheese Ravioli
1/2 batch Guiltless Alfredo Sauce
1/2 T real butter
1/4 C Finely minced onion
1/2 C canned pumpkin
2 T Chicken broth
1T chopped fresh sage (1t dried leaves)
1/2 T fresh thyme (1/2 t dried leaves)
Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure your onion is really finely diced. Since you have a nice smooth sauce, you don’t want big chunks of onion, you just want little bits.
Saute until soft. Since they’re small it should only take a couple of minutes. Add chicken broth and herbs. 
Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated through. 

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