It's fall!!!!! It's been fall for a while hasn't it? Oh well, whatever. So anyway that means that it is that time of year where we make everything out of pumpkins. Yayay!
Here is a recipe for a wonderfully silky Pumpkin Alfredo. It's super creamy and EASY AS CAN BE. This is a meal you can serve to guests and its ready in as much time as it takes you to cook the pasta. You could throw together a salad to serve with it - maybe some roasted broccoli if you're trying to be extra good - and you're on your way to dinner bliss.
The kiddo loved it.
Hey and guess what I'm doing now - COLORING PAGES!!!!! The recipes will all have a printable recipe page that has fun things to color. Get your kids involved and excited about cooking! (And get them to color while you try to cook dinner!!!)
1/2 c. pureed pumpkin
1/2 package Mori-Nu Silken Tofu
1/2 c. plain soy milk
2 cloves garlic
1/2 c. nutritional yeast
1/4 tsp. fresh nutmeg
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 oz. whole wheat fettuccine
- Bring a large pot of water to a boil and cook pasta according to package directions. (Please don't over cook! Cook until al-dente. Most packages tell you how to time that.) Drain and place back into the pot.
- Place the remaining ingredients in a blender. Blend until the sauce is nice and smooth. Now taste it to check the seasonings. (Does it need more salt? Pepper?)
- Pour the sauce over your drained pasta. Heat gently over low heat.
- Serve and enjoy!!