Skip to Content

Opening Hours

Today7.00am - 9.00pm
Tuesday7.00am - 9.00pm
Wednesday7.00am - 9.00pm
Thursday7.00am - 9.00pm
Friday7.00am - 9.00pm
Saturday7.00am - 9.00pm
Sunday7.00am - 9.00pm


6 ingredient pumpkin alfredo

Serves   3-4
Prep time: 30 mins
Cooking time: 35 mins

This quick and simple pasta dish is utterly delicious, with pumpkin acting as a base for this creamy, luxurious sauce! Kids and adults alike will love this recipe, ready in under an hour. 

  • Dinner
  • Pumpkin
  • Vegetarian
pumpkin alfredo

Ingredients

Method

Ingredients

  • 2 cups cooked pumpkin
  • 300g dried pasta 
  • 20g butter 
  • 2 cloves garlic, minced 
  • 500ml cream
  • ½ cup grated parmesan 
  • Optional: frozen or fresh spinach

TIP: If you can’t find pumpkin, butternut squash will work as a great substitute!

 

Method

 

 

  1. Cook the pasta in boiling salted water as per pack instruction (reserve ¼ cup of cooking liquid). Place the cooked pumpkin into a bowl, and mash until it reaches a puree consistency. Alternatively, use a food processor and blend to a smooth puree. Set aside. 
  2. Set a medium sized saucepan over medium heat. Add the butter and garlic, and cook for 2-3 minutes or until the garlic has softened. 
  3. Add the pumpkin puree to the saucepan, along with the cream and stir well to combine. Leave to simmer for 10-15 minutes or until thickened slightly, then season with salt and pepper to taste. 
  4. Once thickened, add the cooked pasta to the sauce. Fold through with a spoon, then add the parmesan and stir.
  5. Stir through spinach if desired, then serve immediately or freeze in an airtight container.