Perfect Pumpkin Alfredo
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- 18 oz
- mixed cheese or three cheese tortellini
- 3/4 can(s)
- pumpkin pie filling
- 3-4 slice
- pancetta, diced
- 8 oz
- parmesen cheese, fresh
- 2 Tbsp
- 1 can(s)
- peas, canned
- 1 can(s)
- evaporated milk
- onion diced (white or yellow)
- 5 clove
- garlic minced
- salt and pepper to taste
- cooked chicken breast optional
1Sautée your diced pancetta until crispy. Remove from the pan
2Dice your onion and mince your garlic.
Sauté your onion on medium heat in your pancetta fat (add a little butter or olive oil if pan seems too dry) until translucent about 5 min. Add your garlic and cook for 1-2 more min.
3add 3/4 of a can of pumpkin. Stir for about a min.
Put your pasta water to boil.
4add nutmeg to pumpkin mixture stir for another min.
5cook pasta to directions on package. It shouldn't take long, because it's so fresh.
6add evaporated milk to the pumpkin mixture, cook until it starts to thicken and seems like a smooth sauce.
7add the cheese a little bit at a time making sure it is all melty and incorporated =) then add the peas. stir for about 2-3 more min to ensure everything is hot.
8move cooked pasta back to the pasta pot and pour sauce over it and stir until everything is evenly coated.
9serve and enjoy!