I don’t even know what to say. Should I be sorry that there is another pumpkin related recipe popping up here on the blog?
Should I be ashamed?
Is there a Pumpkin Lovers’ Anonymous I can sign up for?
“Hello, my name is Jess, and I’ve been posting about pumpkins for almost 1 month now…”
But, what if I’m not apologetic?
What if, instead, I have this super awesome creamy, cozy, comforting Pumpkin Alfredo to share with you that would only have been made possible by the Pumpkin Lord?
She’s only around for a little while; I’m sure we can all manage to survive her caps lock crazes for a few more weeks.
So I saw many recipes for pumpkin alfredos last fall and to be honest, I was a little disconcerted. Did I really want pumpkin in my cheesy alfredo sauce? Maybe this was the stop on the bandwagon where I hopped off…
got some help…
turned my life around and away from the puree.
Haha. As if. 😉
This is like the Thanksgiving version of pasta. Not that I need another carb on that holiday (I eat enough potatoes to last me another 365 days) but if Thanksgiving were a pasta-centered holiday, I would want to serve this alfredo for sure.
It’s creamy, decadent, and comforting; the fresh rosemary adds that bit of Autumn flavor that we all crave at this time of year.
Oh and let’s cover it in extra Asiago and parmesan cheese, panko breadcrumbs, and bake it until golden and bubbly.
Yes, let’s do that.
We should do that with all food, in my opinion. 🙂
This weekend is supposed to cool down considerably up here in the Northeast; so if you are looking for a simple yet cozy pasta recipe to serve up this Sunday, try out this Baked Pumpkin Alfredo!
Enjoy your weekend and as always,