Halloween is almost here and Max is super, duper excited about his Halloween costume. NOT! He is irked and annoyed by it while I find it super duper hilarious. He looks adorable! So be sure to come back on Friday to see Max’s misery, I mean .. well, misery. 🙂
There are pumpkins everywhere I look these days, so it feels like a sign from the Great Pumpkin that I need to feature a pumpkin recipe. There are a gazillion recipes for pumpkin smoothies, pumpkin lattes and more on Pinterest. The pumpkin coffee drinks intrigue me, but I cannot make a decent cup of coffee, which is kind of embarrassing.
Pumpkin pie is a classic, beloved dish, but I’m not a huge fan. And pumpkin bread didn’t appeal to me either.
Did you just fall over and faint?
Yeah, me too.
I kept looking and looking until I stumbled across a couple of possibilities. One had potential, and with more time, it could be quite great, so I plan to continue working on the recipe until it’s muy delicioso. Of course, that put a lot pressure on the second recipe to deliver, which was risky, given the recent amount of epic fails I’ve had in the kitchen lately. Those days I wish for a dog to eat up the evidence, but MaxE quickly disabuses me of any notion of becoming a dog parent. 😉
While I may not have been in the mood for bread (still feeling shocked? me too!), but I heard the siren call of pasta. This pumpkin alfredo sauce is perfect. I added a little heat with cayenne, but just a dash or two. You don’t want to overpower the pumpkin flavor. The fried sage makes a beautiful and tasty decoration, but if you don’t have the time or inclination, feel free to skip it.
I used cheese tortellini, which is optional too. You could serve this over penne or your favorite pasta too. FYI, cheese tortellini cost $4.79 per container at my local grocery store. It was $3.99 at Target. It was $1.99 at Trader Joes. Trader Joes was, of course, their store brand, but it was still delicious and much, much cheaper.
This Fall dish comes together quite fast, which makes it the perfect meal for the upcoming busy holiday season. It makes a great weeknight dinner, but also a gorgeous meal to serve to company too. It doesn’t use a full can of pumpkin, but you can freeze the leftovers to use another time. I would advise against making extra sauce to freeze, however. Cream-based sauces don’t always freeze well, and it makes me crabby when good food goes to waste. 🙂 Freeze the pumpkin and make the sauce again on a night you need a quick meal.