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Creamy Pumpkin Alfredo

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

  1. 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.

  2. 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.

  3. Prepare pasta according to instructions on package.

  4. Combine pasta with sauce and stir well to combine. Add half of grated parmesan cheese and stir well to combine. Add sausage and zucchini.

  5. Serve hot and sprinkle with remaining parmesan. Enjoy!

Recipe Notes

  1. *You can use a flour other than coconut flour if you don't need this to be gluten/grain free!
  2. **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!
  3. ***If you use pumpkin purée rather than soup, you will probably need a bit more liquid.