Are.You.Ready.For.This?! If you’ve been dreaming of pumpkin everything like I have been, then you’ll know exactly how I felt when I had this pumpkin epiphany, a #pumpkiphany think that’ll stick? Pumpkin + alfredo. Ahh! Why didn’t I think of this before?! So it all started when I looked in my fridge to try to come up with my next meal. I saw that I still had a lot of my pumpkin cashew cream leftover from my Creamy Pumpkin Soup with Crispy Chickpeas + Pomegranate Seeds + Pumpkin Cashew Cream recipe (which is also dreamy btdubbs). I was like ‘hmmm what can I do with all of that?’ light bulb Pumpkin Alfredo.
I was torn between calling it pumpkin alfredo and pumpkin mac n’ cheese, because it turned out that creamy, but the alfredo made a bit more sense for this recipe. However, stay tuned for a pumpkin mac n’ cheese recipe coming soon. The pumpkin cashew cream has only 4-ingredients, and the amazing part is you can make one batch and literally use it for 2 meals like I did. Now that’s meal planning at its finest, people. I used Banza pasta in this recipe to up the protein (if you haven’t tried it yet, you should! It’s my new fav). Honeslty, I was nervous about pairing the pumpkin alfredo with corn and spinach, but to my surprise it was delicious! The corn added a bit of sweetness that I wasn’t expecting, and I could probably add spinach to everything. Lastly, I garnished it with black sesame seeds to give this dish a tiny bit of nutty flavor. My mouth is seriously watering as I’m blogging about it. Made in 20 minutes, I hope you enjoy this creamy dreamy pumpky sketty as much as I do.