“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
‘Tis the season for pumpkingalore! Whether you like pumpkin or not, you pretty much can’t escape the frenzy. For those of you who happen to be pumpkin obsessed like me and also happen to enjoy a comforting bowl of alfredo pasta, you will this dish!
This is my all time favorite alfredo sauce. It’s so addictive, I could pretty much just eat it off a spoon 🙂 And better yet it’s much healthier then the typical high fat and salt alfredo sauce from a jar. It uses olive oil instead of butter to provide some healthier fats, non-fat milk and low-fat cream cheese (I think this is what really makes it yummy!). By adding the pumpkin puree and a few extra herbs, it makes a fantastic seasonal dish and provides an extra dose of Vitamin A. Combine it with some fresh steamed veggies and grilled chicken to make it a balanced and wholesome meal.
Happy Labor Day! We are enjoying our weekend so far just relaxing around the house, visiting with family, playing outside in the pool and eating lots of yummy food. I love to cook on the weekends, especially big breakfasts. This morning we had whole-wheat pumpkin pancakes. (yes I’m already getting my pumpkin fix- hah) Mmmm.
For dinner last night I made Cheesy Chicken and Vegetable Quinoa. We’ve had this meal plenty of times not only because it’s tasty and healthy, but also I can usually get little Noelle to eat it! It’s always a win when I can find a healthy vegetable dish she likes. It has just enough homemade cheese sauce and crunchy toasted breadcrumbs on top to make this a mouth watering yet nutritious comfort food.