Kale Mushroom Pumpkin Alfredo Pasta
User Reviews
4.2
15 reviews
Good
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
527 kcal
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Course
Main Course
Kale Mushroom Pumpkin Alfredo Pasta
Report
This kale mushroom pumpkin Alfredo pasta recipe is an easy fall-inspired pasta dish you can make in under 20 mins! Sautéed kale and mushrooms drenched in a smooth creamy pumpkin Alfredo sauce—spiked up with a little bit of garlic, and sweetened with pumpkin and a pinch of allspice, then finished off with fresh thyme and Parmesan.
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Ingredients
- 1 box linguine or fettuccine pasta 1 lb
- 2 tablespoons butter unsalted
- 1 cup fresh kale leaves washed and chopped
- 1 cup mushrooms sliced
- 2 cloves garlic
- 2 tablespoons heavy cream or up to 1 cup (see note)
- 1/4 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 tablespoon fresh thyme leaves chopped
- 1 cup pure pumpkin puree
- 1/4 cup reserved cooking pasta water to 1 cup (see note)
- ¼ cup grated parmesan
- extra Parmesan for serving
Notes
- Make this pumpkin alfredo sauce with just cream and pumpkin puree, or with cream, pumpkin and pasta water to lighten up the sauce.
- As for the mushrooms, button mushrooms are perfect. For even more umami, go for shiitake and portobello.
- Make this Pumpkin Alfredo vegan by swapping butter for Earth Balance (Vegan Butter) and cashew cream for cream. Add some coconut aminos to up the umami and skip the parmesan.
- The proportions of pasta water and cream are very personal.
- Optimal Alfredo sauce will consume the 1 cup of cream and 1/2 cup of pasta water.
- Light Alfredo Sauce can use as little as 2 Tablespoons of cream with 1 cup of pasta water.
- More tipps:
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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