Apparently it’s carb week! Don’t be scared by that, or by the fact that this carb involves pumpkin :)

This week we got hooked up with some pasta products to test out. Along with the food there were a few recipes and one of them was a ravioli with pumpkin alfredo. I didn’t have a lot of the ingredients (including the container of alfredo they sent because I already ate it! Kind of a main ingredient…) but the idea of a pumpkin cream sauce intrigued me so I took the basic idea and went with it. I used my guiltless alfredo sauce, and it worked perfectly. If the idea of mixing pumpkin into a creamy sauce freaks you out, don’t worry- it’s a really mild flavor, but just enough to be interesting and give it a great color. If you’re a big pumpkin fan like I am, you could add a little more. I loved this, and so did my husband and my kids.I paired it with whole wheat 4-cheese ravioli. I thought the whole wheat was a perfect harvest-y thing to go with such a harvest-y dish.

While I loved the ravioli, when I make this again (and I will make it again because it was so good!) I’m going to put the sauce on regular or whole wheat linguine noodles. I thought the cheesy ravioli flavor overpowered the mild pumpkin. On plain pasta it would be perfect.
I hope people try this one out- it sounds and looks fancy, but it’s so super easy and I bet your kids will love it too! In fact, you could use fresh linguini for the adults and put the sauce over elbow macaroni for the kids. Because of the color it will look just like mac n’ cheese! 

I want to know how you feel about pumpkin pasta! Sound good? Sound weird? And if you’ve never commented before, introduce yourself so we can get to know ya! We love all you guys!

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