Before I head up and over to Philadelphia, PA for the National Food and Nutrition Conference & Expo, I took a minute to make this Pumpkin Alfredo Pasta dish for my 3 little and big pumpkins. My husband’s got this. He always does. And, when I come back, it’s like I never left. But, I like to leave a little something behind so they don’t forget me. It’s also a thank you to my husband who will be coordinating 2 soccer games, 2 halloween parties and one chili cook-off on his own.

I paired the sauce with the festive Fall Zucchette Pasta from Trader Joe’s that look like little pumpkins. #toocute Besides pasta, you could stir in veggies like spinach or mushrooms and protein such as chicken or tofu. It’s a carb-loading dish for my soon-to-be very busy husband. God speed, goodbye and thank you. I’ll be back soon, and this dish will be all gone.

Check our other fall festive dish: Fall Ravioli Bake!

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Pumpkin Alfredo Pasta Sauce


  • Author: Jennifer McDaniel
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1 T. butter
  • 1 T. flour
  • 2 c. 2% milk
  • 1/2 c. canned pumpkin
  • 1/4 c. parmesan cheese
  • 1 T. maple syrup
  • 1 t. pumpkin pie spice
  • 1/2 t. ground sage
  • 1 t. salt

Instructions

  1. In a medium sauce pan, over medium-high heat, melt butter for 30 seconds then add flour. Whisk into a paste and add milk until it thickens (about 8-10 minutes).
  2. Stir in canned pumpkin through salt.
  3. Whisk until well combined.
  4. Combine with entire package of cooked fall zucchette pasta.
  • Category: pasta

Keywords: pumpkin alfredo

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.