Pumpkin treats are tasty, but pumpkin belongs in your savory dishes too! This spicy Pumpkin Alfredo is creamy and cozy with juuuuust the right amount of sweet heat. It's perfect on a fall night, but belongs at the table far beyond October.
Ingredients
- 1 package Taste Republic Chickpea Linguini
- 3 tbsp butter
- 5 garlic cloves, minced
- 15 oz can pumpkin purée (not pie filling)
- 2 1/2 cups half-and-half
- 2/3 cup Parmesan, freshly grated
- Salt, to taste
- Red pepper flakes
- Lemon and basil, for garnish
Directions
- Cook the linguini according to package directions. Reserve some pasta water before draining.
- While the pasta cooks, melt the butter in a large pan over medium-low heat. Add the garlic and pumpkin purée and sauté until fragrant.
- Add the half-and-half and a pinch of salt, stirring to combine. Bring to a gentle simmer.
- Add the Parmesan and whisk until smooth and melted. Taste and adjust seasoning as needed.
- Add the cooked pasta and toss until well coated.
- Plate and finish with a sprinkle of red pepper flakes. Garnish with lemon and basil if desired.
Chef’s hack: Use the reserved pasta water to thin the sauce to your desired consistency.
