Pumpkin Alfredo Sauce Recipe

We have pasta for dinner every Friday evening in our house. It’s one of our Sabbath traditions. We look forward to this dinner each week. Last Friday, I wanted to make it a little extra special by making Alfredo sauce from scratch. I just had to make a few adjustments and create this creamy pumpkin Alfredo sauce because I can’t get enough pumpkin right now. ”Tis the season after all!

Ingredients:

1/4 cup unsalted butter

1 cup heavy cream

1/3 cup pumpkin purée

2 bay leaves

1/4 cup grated Parmesan cheese

1/2 tsp pink Himalayan salt

Mix butter, cream, pumpkin and bay leaves in a saucepan over medium heat. Bring the sauce to a simmer while whisking and taking care not to burn. When sauce thickens a bit add the Parmesan cheese and stir until the cheese is melted and the sauce is creamy then add salt.

Remove the bay leaves and serve with your favorite pasta cooked according to the package directions. We like it with Kirkland butternut squash ravioli from Costco. We hope you enjoy this rich and luxurious sauce as a seasonal treat!

Happy pumpkin season!