As a fall pumpkin fanatic, I couldn’t wait to start using all the best ingredients this chilly weather has to offer. For this Alfredo, I decided to put Octobers mascot, the pumpkin, on full display. My husband and I were at the store when we started craving pasta because I have to keep my red sauce consumption limited, we started thinking of alternatives. Every flavor in this came together naturally in our minds, they just made sense.
Of course, every time you’re coming up with a new recipe there’s a moment of, will this work together? When the first spoonful entered our mouths, we couldn’t have been more thrilled with the results of this fall pumpkin concoction. The garlic was the first to meet our palates as the flavors came in one at a time, blending into a beautiful, earthy sauce perfect for fall.
15 Oz can pumpkin puree. Be careful not to get pumpkin pie filling, which is very different.
One pint heavy cream
3 Tbsp organic unsalted butter
5 Baby bella mushrooms
1 Tsp salt
1 Tsp garlic powder
Pour the pumpkin puree and heavy cream into a 3.5 Qt saute pan or a deep pot. Either will do, but I used a saute pan. Stir the ingredients together on a medium heat until combined.
Melt 3 Tbsp butter then add it to the pumpkin and heavy cream.
Dice the mushrooms into small chunks, then add to your pot with the pumpkin puree, heavy cream, and butter.
Finally, stir in the salt and garlic powder and let simmer on a low heat for 1 hour to bring the flavor out in all of your ingredients, stirring occasionally.
Serve with a bit of Thyme sprinkled on top for a really fresh flavor.
Although I know fettuccine is most often served with alfredo I’m partial to bow ties. If you’re feeling adventures enjoy it with spinach and ricotta ravioli. The first night B and I enjoyed this pasta it was our first attempt at homemade ravioli and we had such an amazing time together.