Pumpkinalfredo Recipes

PUMPKIN ALFREDO SAUCE

Pumpkin Alfredo Sauce image

This recipe was a nice way to use up some extra pumpkin we had available. Served it to one person who really enjoys pumpkin (myself) and one who doesn't, and both came away really liking it! Has enough flavor that the pumpkin makes itself known, but not so much that it overpowers the alfredo flavor or texture. Recipe makes enough to toss with one cooked 12 oz. box of pasta.

Provided by @m

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons butter
9 sage leaves
1 cup heavy whipping cream
1 cup pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon grated Parmesan cheese

Steps:

Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 7.7 g, Cholesterol 97.9 mg, Fat 28.6 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 17.9 g, Sodium 230.5 mg, Sugar 2.3 g

TORTELLINI WITH PUMPKIN ALFREDO SAUCE

Tortellini With Pumpkin Alfredo Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
Two 9-ounce packages cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated Parmesan cheese, plus more for topping
Freshly ground pepper
Chopped fresh parsley, for topping (optional)

Steps:

Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.

PUMPKIN ALFREDO

Pumpkin Alfredo image

Say good bye to white alfredo sauce forever after you make this pumpkin alfredo.

Categories pumpkin pumpkin pasta alfredo fall dinners pumpkin alfredo

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

12 oz. fettuccine
2 tbsp. butter
2 garlic cloves, minced
3/4 c. pumpkin puree
1/2 c. whole milk
1/2 c. finely grated Parmesan, plus more for serving
1/2 tsp. chopped rosemary
1/4 tsp. grated nutmeg
2 tbsp. chopped parsley

Steps:

In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.

PUMPKIN ALFREDO WITH CHICKEN

Pumpkin Alfredo with Chicken image

I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked spiral pasta
2 cups fresh broccoli florets
1/4 cup butter, cubed
3 garlic cloves, minced
1 cup half-and-half cream
1 cup canned pumpkin
1/2 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled
1/8 teaspoon ground nutmeg
Minced fresh parsley

Steps:

In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.

Nutrition Facts : Calories 631 calories, Fat 30g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 936mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.

PUMPKIN PASTA ALFREDO

Pumpkin Pasta Alfredo image

Delicious way to use up the other half of a 28-ounce can of pumpkin. Serve in bowls with a nice tart salad, such as watercress or escarole in a vinaigrette dressing.

Provided by Anonymous

Categories Fruits and Vegetables Vegetables Squash

Time 45m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package linguine pasta
1 tablespoon olive oil
½ onion, chopped
1 tablespoon ground cumin
1 tablespoon Cajun seasoning
1 (12 ounce) package apple chicken sausage (such as Al Fresco®), sliced
½ (28 ounce) can pumpkin puree
1 (16 ounce) jar Alfredo sauce
½ cup milk
2 tablespoons Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in cumin and Cajun seasoning until fragrant, about 1 minute. Add sausage; cook and stir until browned, about 5 minutes. Stir in pumpkin and cook, stirring occasionally, until heated through, about 3 minutes.
Pour Alfredo sauce and milk into the skillet; cook, stirring well, until sauce is hot, 5 to 10 minutes. Add linguine and toss to coat with sauce. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 688.9 calories, Carbohydrate 66.8 g, Cholesterol 124.4 mg, Fat 36.9 g, Fiber 4.8 g, Protein 26.7 g, SaturatedFat 12.8 g, Sodium 1488.6 mg, Sugar 8.5 g

PUMPKIN ALFREDO

Pumpkin Alfredo image

This is quick and really different. The sauce can be thinned out with some chicken or vegetable broth if it seems too thick. Sometimes I also add onions in with the garlic.

Provided by Mercy

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cloves garlic, minced
1 tablespoon olive oil
1 (19 ounce) can pumpkin puree
1 cup cream
1 cup parmesan cheese
1/2 teaspoon nutmeg or 1/2 teaspoon sage
salt and pepper, to taste
1 lb hot drained pasta

Steps:

Saute the garlic in the oil over medium/low heat, but do not brown.
Add the pumpkin, cream, Parmesan and seasonings and heat through (until cheese is melted).
Serve over hot pasta.

Nutrition Facts : Calories 775.2, Fat 31, SaturatedFat 16.8, Cholesterol 88.3, Sodium 410.1, Carbohydrate 97.6, Fiber 4.4, Sugar 4.3, Protein 27.3

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Cook the fettuccine according to package directions. Reserve 1 cup of the cooking liquid in case you want to thin out your sauce.
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