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Thank you for visiting my website! I'm Maxine—a food blogger, home cook, travel enthusiast, and all-around lover of food and culture. In other words, I’m passionate about fusion cuisine—a style of cooking that blends ingredients and techniques from different countries, regions, and cultures.

My approach is shaped by both Southern African and American influences, reflecting my life experiences and making my recipes diverse and dynamic. I also love traveling and sharing my food adventures with you, from what I ate to where to eat, while discovering new flavors and techniques along the way.

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Pumpkin Alfredo Black Bean Pasta

Pumpkin Alfredo Black Bean Pasta

dontmissmyplate
Vegetarian, 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, Black bean
Pasta, Vegetarian
Yield: 5
Author:
Pumpkin Alfredo Black Bean Pasta

Pumpkin Alfredo Black Bean Pasta

If you have extra pumpkin in the kitchen and are open to trying something new this pumpkin alfredo will give you and your pasta something to look forward to! This recipe uses high protein, lower carb black pasta, but you can use whatever you prefer.
Prep time: 15 MCook time: 30 MTotal time: 45 M

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:

  1. Prepare the pasta according to the instructions on the box.
  2. Sauté the garlic, leeks and onion in butter and oil, cook until fragrant and the onions are translucent about 3 minutes.
  3. Add the dried sage and other spices, cook for another 2 minutes. 
  4. Add the pumpkin, soy sauce, and alfredo sauce, cook for 5 minutes.
  5. Add the broth and cooked pasta, simmer on low heat for 20 minutes. Check and stir periodically. 
  6. Finish with the lemon and add salt and pepper to taste. Garnish with parmesan cheese and fresh sage!

Calories

591

Fat (grams)

44.72

Carbs (grams)

35.12

Protein (grams)

16.18
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
Created using The Recipes Generator

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