It’s pumpkin season and I see a lot of recipes circulating already. Today I’m sharing pumpkin, but not in a typical bread or muffins, but in a pasta dish! Yep, Pumpkin and White Bean Alfredo was on the menu this week and it’s quite delicious. The combination of ingredients go together perfectly, however you can swap out the kale for some spinach and even use whatever bean you have in the pantry. I do recommend using freshly grated parmesan because that really adds a nice depth of flavor whereas the canned parmesan will not. We also added a sprinkle to the top before serving. Along with a nice salad, this was the perfect comfort meal and will be on the menu a lot…enjoy!
Pumpkin and White Bean Alfredo
2018-09-21 14:01:13
Ingredients
- 8 oz. fettucine, cooked
- 2 Tbsp. olive oil
- 5 garlic cloves, minced
- 1 cup pumpkin puree
- 2 ½ cups skim milk
- ½ cup Parmesan cheese, grated
- ¼ tsp. nutmeg
- 1 (15 oz.) can no-salt-added white beans
- 1 bunch kale, chopped
Instructions
- Heat the oil over medium heat.
- Add the garlic and saute until soft.
- Stir in the pumpkin and milk; simmer until slightly thickened.
- Stir in the cheese and nutmeg.
- When cheese is melted in, stir in the beans and kale; simmer until warm.
- Toss the pasta in the sauce and serve hot.
Make Ahead Meals For Busy Moms https://makemealforbusymoms.com/
Leave a Reply