Pumpkin Pasta Alfredo Lisa Gugliotti reviews online

Pumpkin Pasta Alfredo


Lisa Gugliotti

Delicious way to use up the other half of a 28-ounce can of pumpkin. Serve in bowls with a nice tart salad, such as watercress or escarole in a vinaigrette dressing.

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Edition Details

Author

Lisa Gugliotti

Cooking method

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in cumin and Cajun seasoning until fragrant, about 1 minute. Add sausage; cook and stir until browned, about 5 minutes. Stir in pumpkin and cook, stirring occasionally, until heated through, about 3 minutes.
Pour Alfredo sauce and milk into the skillet; cook, stirring well, until sauce is hot, 5 to 10 minutes. Add linguine and toss to coat with sauce. Serve garnished with Parmesan cheese.

Number of persons

6

Full cooking time

10 m

Cooking time

35 m

Time for preparing

45 m

Calories

689

Fats

36.9 g

Carbohydrate

66.8g

Protein

26.7 g

Cholesterol

124 mg

Sodium

1489 mg

Ingredients Pumpkin Pasta Alfredo

1/2 cup milk
1 tablespoon olive oil
1/2 onion, chopped
1 (16 ounce) package linguine pasta
1 tablespoon ground cumin
1 (16 ounce) jar Alfredo sauce
2 tablespoons Parmesan cheese, or to taste
1 tablespoon Cajun seasoning (optional)
1 (12 ounce) package apple chicken sausage (such as Al Fresco®), sliced
1/2 (28 ounce) can pumpkin puree

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