I love spring, I do. I love it enough to look past the bugs, random downpours, and face-melting heat and instead focus on the big picture: the PRODUCE!
I still, however, have a stocked pantry with some not-so-spring-y essentials, and darlings, I’m not parting with pumpkin anytime soon. This one-pot-wonder is quick, easy, and can be whipped up without dirtying a ton of measuring spoons and bowls. After making this for lunch and dinner today I knew I had to add it to ze blog.
Creamy Pumpkin Alfredo
What’s in it?
organic canned pumpkin
homemade or store bought alfredo sauce
freshly grated parmesan cheese
salt, pepper, and garlic powder
Boil your pasta as per usual, drain, and return to pot. Add a handful or two of fresh spinach, equal parts pumpkin and alfredo sauce, and a sprinkle of salt, pepper, and garlic powder and return to the burner on low heat. Keep stirring while the spinach wilts and give the sauce a few minutes to get nice and hot. Taste, adjust seasoning and sauces to match your taste buds “happy place” and top with a sprinkle of sharp n’ savory parmesan cheese.
So… How was it?
This cheesy, pumpkin-y pasta was the perfect way to curb the craving! Normally when I’m aching for pumpkin, I toss a can into a batch of chocolate chip muffins, but I was determined to stick with savory eats today. Mission accomplished =)
Have you guys tried pumpkin with spinach before?
It was a last minute addition and I’m absolutely loving the combo!