October 18, 2013

Skinny Pumpkin Alfredo Sauce

This what a bit of an experiment that turned out just as I was hoping!  I've been on a pumpkin kick lately because of season, so I took my basic Skinny Alfredo Recipe and substituted the Greek yogurt with pumpkin puree and threw in some extra spices.  The sauce was just as creamy and rich as the traditional version, but with a nice fall twist!

Skinny Pumpkin Alfredo Sauce
Serves 3-4
  • 2 T extra virgin olive oil
  • 2 t minced garlic
  • 2 T whole wheat pastry flour
  • 1 cup vegetable broth
  • 1/4 cup almond milk
  • 1/2 cup pumpkin puree
  • salt & pepper to taste
  • 1/2 t dried thyme
  • 1/4 t nutmeg
  • 3/4 cup grated Parmesan cheese
  1. In a medium skillet, sauté the garlic with the olive oil until golden brown; about 1 minute
  2. Sprinkle in flour then whisk to incorporate and cook for 1 additional minute
  3. Slowly whisk in vegetable broth, then milk
  4. Whisk in the pumpkin puree and spices
  5. Turn the heat down to low and let the mixture simmer until thickened; about 2-3 minutes
  6. Turn the heat off then stir in Parmesan cheese
  7. Serve over spaghetti squash or angel hair pasta

No comments:

Post a Comment