As I was trying to come up with what to create today (you may have noticed as the year’s ending I’ve been slacking on my meal planning), I saw the leftover pumpkin puree in the fridge from that delicious Vegan Pumpkin Walnut Bread. I’ve been wanting to make some sort of creamy pumpkin pasta sauce for a while now, so I new it was time. That’s when I remembered the Garlic Alfredo Sauce I had over Spaghetti Squash noodles earlier this year (back on Day 126). That sauce was fantastic, so I’m hoping it makes the perfect base for a Pumpkin Alfredo sauce. Yum. While my kids are inexplicable vegetable fanatics, this would also be a great recipe to get some extra veggies in for those kids who aren’t so fond of them. It’s a very cheesy-tasting sauce.
Ingredients for 4 servings
- 1 pound spaghetti noodles
- 1 cup peas, fresh or frozen
- 2-3 cloves garlic, minced
- 1 stick (1/2 cup) unsalted butter
- 4 ounces cream cheese
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 1 tablespoon cornstarch
- 1 teaspoon Italian seasoning
- House seasoning (or salt and pepper), to taste
Boil spaghetti noodles according to package directions, add peas into the boiling water with 5-7 minutes remaining.
Meanwhile, brown garlic in a small saucepan over medium-low heat. Add butter and cream cheese, allow to melt partially. Add pumpkin and stir. Mix cornstarch with a bit of the milk to create a slurry. Add slurry and remaining milk to pan. Cook a few more minutes, stirring regularly, until thickened. Add Italian seasoning and House seasoning, to taste.
If serving immediately, mix sauce with noodles and peas. If serving later, package noodles and peas separately from sauce. Top with Parmesan cheese, if desired.
The kids and I went crazy for this pasta. We all finished our portions quickly and eyed the remaining portion we packed up for the husband longingly. The creamy sauce is highlighted by the pumpkin, but not dominated by it, and the peas go with it surprisingly well.
What are you having for Sunday Brunch, Breakfast or Lunch?