There’s nothing better than cozying up with a warm bowl of pasta once the temperature starts to drop—or, well, anytime for that matter. Especially if said bowl of pasta is Alfredo. And while traditional sauces are made with a whole lot of butter, cream, and cheese, this recipe has one star ingredient: pumpkin.
Jeremy “Rock” Smith—the executive chef at the Kripalu Center for Yoga & Health—created a dish that doesn’t just give you extreme comfort food vibes, but is also healthy. With pumpkin, vegetable stock, and some chili flakes for a kick, you can whip up this sauce in 25 minutes and pair it with your noodle of choice. (And for even more flavor, put a dollop of pesto on top!)
Just be warned: No matter how you use it, there won’t be any leftovers.
- 4 cups pumpkin, peeled and medium diced 1 1⁄2 tsp cinnamon
- 4 tsp olive oil
- 1⁄2 cup onions, small diced
- 3 tsp garlic
- ⅛ tsp red chili flakes
- 2 T white wine or lemon juice
- 2 cups vegetable stock
- 1 1⁄2 tsp fresh sage, chopped 1⁄4 sea salt
- ⅛ tsp black pepper
- Toss pumpkin and cinnamon in 2 tsp of olive oil. Roast at 350 degrees for 20 minutes or until tender.
- Sweat onions and chili flakes in remaining olive oil using a small sauce pan. Once onions are translucent add garlic and cook for 10 seconds. Add squash and cook for 5 minutes on a low flame.
- Deglaze with white wine and add stock and sage. Simmer for 5 minutes.
- Puree using stick blender or food processor. Reheat and season with salt and pepper.