You know when you fight with your husband over who gets the leftovers, you have come up with someone worth sharing.
Or wait… not sharing?
This was our story this weekend. We created a dish that was so amazing that we just had to share… but then neither of us wanted to share when it was time to enjoy the leftovers.
Here’s the thing
It’s seriously the heart of pumpkin season right now- which means (to me) pumpkin season is actually year round, but all the stores and coffee shops are currently participating for a time. We obviously wanted pumpkin to be involved in our weekend plans.
We alsp desperately needed a great meal and some quality time together. Our dinner dates have been interrupted almost nightly because of morning sickness- which clearly is not limited to mornings- so we decided to have a Saturday lunch date and come up with a fun and incredibly satisfying dish to share.
I have been wanted to try a pumpkin pasta for quite some time, so we decided to go with a pumpkin alfredo. We debated over whether to add broccoli or zucchini, but ultimately landed on zucchini because it has less of a tendency to get mushy in a sauce. The decision to add smoked sausage was unanimous.
Before I give you my helpful tips, I will just say this:
This was literally our favorite dish we have had in our home in months.
And we cook all the time and try a lot of things… so it was kind of a big deal for us.
The coolest thing about it, I think, is that it really is adaptable to just about any diet.
If you need it to be dairy free, just use coconut oil instead of butter, almond milk instead of half and half, and leave out the cheese. You just might need a tad bit more flour for your roux to thicken it up.
If you need it to be vegetarian, just leave out the sausage!
If you don’t want it to be gluten free, just use regular noodles and regular flour!
Just keep the spices and the pumpkin flavor the same, and you will definitely have success!
Also, everyone has a preference as far as texture and consistency! Feel free to adjust the liquid amounts to fit your personal taste!
Enjoy with a fresh loaf of bread or nice salad with nuts and seeds!
Creamy Pumpkin Alfredo
Here's What You Need
- 2 cloves garlic crushed
- 3 tbsp butter
- 2 tsp coconut flour*
- 2/3 to 1 c half and half
- 3/4 to 1 c pumpkin purée or pumpkin soup**
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp sage
- 1/4 tsp black pepper
- 1 pkg gluten free pasta your choice, 12oz***
- 6 oz beef smoked sausage
- 1 medium zucchini cut into quarters
- 1/2 to 3/4 c grated parmesan cheese
Here's What You Do
In a medium to large sauté pan, heat two tablespoons of butter over medium heat. Add garlic to brown. When garlic is well sautéed, stir in coconut flour to make a roux. Be careful not to burn or brown too far. You will know it is ready when it starts to bubble and thicken, but has only darkened slightly in color. At this point, gently whip in the half and half, followed by pumpkin purée or soup, followed by all spices. Allow to simmer, stirring occasionally. You can add more or less half and half, as well as pumpkin, to adjust thickness and flavor to your liking.
In a separate sauté pan, add remaining tablespoon of butter and heat over medium. Add sausage and zucchini, sprinkling with a pinch of salt and pepper if desired. (The sausage will give the zucchini quite a bit of flavor on its own). Sauté just until lightly browned and zucchini is tender but not mushy.
Prepare pasta according to instructions on package.
Combine pasta with sauce and stir well to combine. Add half of grated parmesan cheese and stir well to combine. Add sausage and zucchini.
Serve hot and sprinkle with remaining parmesan. Enjoy!
- *You can use a flour other than coconut flour if you don't need this to be gluten/grain free!
- **You can also use another pasta if you don't need gluten/grain free, but my personal preference is either Tolerant brand lentil pasta, or Modern Table brand lentil pasta! Both of these keep it grain free!
- ***If you use pumpkin purée rather than soup, you will probably need a bit more liquid.