Pumpkin Alfredo Black Bean Pasta
We all know to expect a slew of pumpkin recipes when autumn hits or whenever the vegetable is in season. Why not mix it with a classic? Alfredo is a delicious, cream and cheese-based sauce we know and love. It pairs with pumpkin seamlessly and can match with any pasta. For the experimental or health-conscious, a vegetable-based pasta serves as a great alternative, such as black bean!
Pumpkin Alfredo Black Bean Pasta
Ingredients:
- 1 box of black bean pasta (I used Explore Cuisine's 8 ounces box)
- 1 can organic pumpkin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 1 1/2 cups alfredo sauce
- 1 cup mix of leeks and onions, chopped
- 1 teaspoon dried sage
- 1 teaspoon chili powder
- 1 teaspoon cayenne powder
- 1 teaspoon chipotle
- 1 teaspoon cumin
- 2 tablespoons butter
- 1 teaspoon pumpkin spice
- 1 cup broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon lemon juice
Instructions:
- Prepare the pasta according to the instructions on the box.
- Sauté the garlic, leeks and onion in butter and oil, cook until fragrant and the onions are translucent about 3 minutes.
- Add the dried sage and other spices, cook for another 2 minutes.
- Add the pumpkin, soy sauce, and alfredo sauce, cook for 5 minutes.
- Add the broth and cooked pasta, simmer on low heat for 20 minutes. Check and stir periodically.
- Finish with the lemon and add salt and pepper to taste. Garnish with parmesan cheese and fresh sage!
Calories
591Fat (grams)
44.72Carbs (grams)
35.12Protein (grams)
16.18