I kept trying to hold off on the pumpkin recipes until October, but the overwhelming need for autumn just became too much, so here we are. 😛 So far we’ve had pumpkin cream pies (recipe coming soon!) and this delicious rosemary pumpkin alfredo, which has been a great use of the rosemary that’s growing like crazy in our garden. Even simply snipping the rosemary felt amazing because the scent is so strong – I knelt in the flower bed just breathing deeply for a few moments to take it all in!
Like most recipes I aim for at this time of year, this comes together quickly for dinner and is just as delicious at school or work the next day for lunch. I am all about cooking in batches now that school is back in session, Scout meetings and trips have begun, and it will only get busier from here once cross country starts!
Ingredients
- 1 cup pureed pumpkin
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- 3-4 cloves minced garlic (or more to taste – more garlic is always good!)
- 3 tablespoons butter
- 1 – 8 ounce box of pasta (I tried this chickpea pasta and I loved it!)
- 2 teaspoons finely chopped rosemary
- Salt and pepper
Instructions
Prepare your pasta by boiling a large pot of water and cooking 8-10 minutes or until desired tenderness. In a medium sized pan over medium heat, melt the butter and saute the garlic until fragrant, about 1-2 minutes. Add in the pumpkin and half and half, and whisk thoroughly. Whisk in the Parmesan cheese, stirring until melted and thoroughly combined. Add in the rosemary, salt, and pepper at this time and mix thoroughly; remove from heat. Spoon the sauce over the cooked and drained pasta, and garnish with a sprinkle of cheese and more rosemary. 🙂
