This Pumpkin Curry Alfredo is amazing. Really.
I've made another version in the past, but I like this one better. So good.
Don't be afraid of the curry powder. It adds a depth of flavor to the sauce. I think next time I'll also add some walnuts or pecans... yum...
The great thing is that this dish is fast and easy. The hardest part is chopping the onion. This dish took me 15 minutes! It also uses up some of that extra Pumpkin we've accumulated over the last week!
Better Pumpkin Curry Alfredo
The Double Dipped Life
1 bag noodles- I prefer linguine
For Alfredo sauce:
1 package cream cheese
1 cube (1/2 cup) butter
1 cup Parmesan cheese (I use a mixture of Parmesan, Asiago, and Romano)
3/4 cup milk
1 TB Basil
1 teas fresh Garlic
Salt and Pepper to taste
For the Pumpkin Sauce:
1 TB oil
1/2 onion, finely chopped
1 teas curry powder
1 cup Pumpkin puree
Walnuts or other nut of your choice; finely chopped (optional)
1. Chop the onion finely.
2. Put a large pot of water on the stove to start boiling for the noodles. When it boils, add the noodles, and cook according to package instructions.
3. Meanwhile: in a medium saucepan, combine the Alfredo ingredients, and melt on low heat. When the mixture starts to melt, use a whisk to smooth out any lumps. Keep warm.
4. In a medium frying pan, heat the oil. Add the onion and the curry powder. Cook, stirring often, until the onions are soft. Add the pumpkin, and whisk until all is combined. Add in the finished Alfredo sauce (do a little at a time until you get the consistency you desire. You might have leftover Alfredo sauce!) Whisk until combined.
5. Drain the cooked noodles, and combine with the pumpkin Alfredo sauce. Sprinkle the pasta with nutmeg and chopped nuts. Serve warm.