A Creamy Pumpkin Alfredo Penne Pasta made with melted cheese that will not only satisfy your need for comfort food but remove any guilt of eating pasta!
So obviously, I’ve been eating for the time I was gone (duh, it’s like my favourite thing to do other than watch marathons of Modern Family and my new fav. Netflix series HIMYM) and this pasta was one of the things that I loved so much that I knew I would have to share it here with you. Let’s start from the top shall we?
First, the pasta. You could use any pasta your heart desires, but whole wheat penne pasta has my heart – I get to enjoy pasta without the guilt of white pasta which means going back for that I-think-I’m-full-but-life-is-short mini seconds then not regretting now being stuffed because hey! We pretty much healthified the dish. You just cook your pasta based on the package directions. P.S. Quinoa pasta is pretty fabulous, and the next time I make this I’m so using quinoa pasta. Next, the sauce.
THE SAUCE. This sauce is made of delicious thick pumpkin puree, coconut milk, cooking white wine and my favourite guilty pleasure, mozzarella cheese. I know I know, the coconut milk makes this sauce creamy, but the CHEESE makes it to die for. We are talking notes and hints or tanginess complementing the creamy and mellow coconut milk matched by the delicious savoury pumpkin puree and your favourite seasonings all coming together in this one sauce. I had to taste it right away, then went back and added some red pepper flakes because I’m kind of pepper obsessed and pepper makes everything better.
Needless to say, I went back for the leftovers of this baby which I MAY or may not have hid so no one else could get any (oops) and this time I added about ¼ cup of coconut milk while I was warming it up so it was extra creamy, so I’ll be adding that note in the recipe instructions so you can cream to your heart’s desire. Happy eating!
When reheating, you can choose to add up to 1/2 cup more of coconut milk to make the sauce creamy again, or you can add it in the extra 1/2 cup from the first time you make the sauce.
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