Pumpkin Alfredo

Is there anything more satisfying than a big bowl of pasta? Make that long noodles – linguine is my favourite – and a rich creamy sauce and I’m definitely satisfied. Unfortunately, a rich creamy sauce inevitably leaves me with a tummy ache.

I’ve tried many different ‘lighter’ alternatives, but few hit the spot.

This one does! It’s very satisfying and each serving has 20g of Protein and 230mg of Calcium along with a decent dose of Vitamin C and Iron.

This recipe adapted from the Fettucine Pumpkin Alfredo recipe I came across on a great Vegetarian Food Blog – Cookie and Kate. This version is simplified (just five ingredients) for a super quick weekday dinner without skimping on taste.

Enjoy!

INGREDIENTS (4 Servings)

225g WHOLE GRAIN PASTA (here’s my take on pasta choices)

2 CUPS CANNED PUMPKIN PUREE

1 CUP ‘MILK’ – I mostly use Almond Milk, but I have also used plain old cow’s milk and soy milk too and it all works.

1/2 CUP GOAT’S CHEESE

SALT & PEPPER – to taste.

DIRECTIONS

Bring a big pot of salted water to a boil. Add pasta and cook to desired tenderness (I don’t go past al dente since the pasta will cook a bit more in the sauce before serving).

In a large sauce pan (I use something that’s more like a wok) heat he pumpkin purée until scalding and add milk and the chèvre. Stir until well mixed and slightly thickened.

Season well with salt and pepper.

Toss pasta with the sauce and serve right away (if you leave it too long it’ll get clumpy).

If you need a splash of green, serve with a simple side salad (here’s my go to Simple Everyday Side Salad).

Prep Time: < 5 min

Cooking Time: 15 min