Happy birthday to me, it’s another delicious (and simple) pumpkin recipe. I didn’t want to spend all day in the kitchen for my birthday dinner, so I decided I’d save one of the Roasted Garlic Flatbread loaves (I’m not entirely sure you call it a loaf when it’s flat, but you catch my drift) and pull the bit of leftover Pumpkin Alfredo sauce out of the freezer to top it. I also mixed in some Mushroom Bacon Bits and topped it with a bit more chopped basil (there’s more basil under the pumpkin alfredo). Funnily enough, after I’d decided what to make for today, I realized that Julie at Little Bit of Everything, who had my blog in yesterday’s Secret Recipe Club reveal, featured her version of Pumpkin Alfredo. So this recipe combines my Secret Recipe Club choice for yesterday with the recipe Julie chose from this blog. Good stuff. We might get around to some Red Velvet Cupcakes for dessert tonight or tomorrow (which is my husband’s birthday).
Pumpkin Alfredo Flatbread
- 1 baked Roasted Garlic Flatbread (1/4 recipe)
- 1 cup Pumpkin Alfredo sauce
- 1/4 cup Mushroom Bacon Bits
- 1 teaspoon chopped basil (optional)
Mix bacon bits into pumpkin alfredo sauce and heat. Spread over warm flatbread, top with chopped basil, if desired, and serve.
Oh my goodness. This turned out fantastically. I almost put Mushroom Bacon Bits in the with the original pumpkin alfredo sauce but decided to go with a simple creamy sauce that the kids would definitely enjoy. I really liked the “bacon” in the sauce and may have those on the side the next time I make the pasta. The flatbread was amazing again. The kids and I loved it, the husband (not a huge pumpkin fan) will have more fun at dinner tomorrow.
This post is shared at·Tuesdays at the Table, Tuesday Night Supper Club,·Slightly Indulgent Tuesday,·Tempt My Tummy Tuesday,·Delicious Dishes,·Real Food Wednesday, Recipe of the Week, Hearth and Soul,Tutorial Tuesday, Tasty Tuesday and Tasty Tuesday.