Cheesy Pumpkin Alfredo
Fall-inspired alfredo or mac n’ cheese, who’s to say? The not-so-secret addition of pumpkin purée is tasteless, yet crucial to creating an extra creamy, hearty texture for the sauce. It takes all of five minutes to make and likely around the same time to eat, once the first forkful is gone! My family, along with yours, will love having it melt in our mouths and served on repeat. This could not be a simpler, yet fresh + flavorful part of any pasta dish, pizza, or even casserole, enjoy!
Ingredients:
2 cups noodles of choice (I used these!)
1/2 cup pumpkin purée
1/2 cup goat cheese
1/4 cup avocado oil
1 tsp garlic, minced
1 tbsp pepper, freshly ground
oregano, for garnish
Directions:
In a medium-large pan, over low heat, combine the pumpkin puree, cheese, avocado oil, and garlic.
Stir often, until the garlic starts to brown and everything is mixed well.
Meanwhile, prepare the noodles you chose as directed.
Drain the water from the saucepan, then pour the cooked noodles into the alfredo mixture.
Stir well, remove from heat, then transfer to bowls.
Grab a fork and enjoy with fresh pepper and oregano!
Store leftovers, if any, in the fridge for up to one week.
Notes:
Any cheese is welcome here, I simply prefer goat cheese’s creaminess and know I react best to it.
When stirring the alfredo, it will likely not become creamy yet. Once the noodles and sauce are combined, the excess water and heat on the noodles will help them come together and thin the sauce out!
