Recipe: Pumpkin Alfredo

It's fall!!!!! It's been fall for a while hasn't it? Oh well, whatever. So anyway that means that it is that time of year where we make everything out of pumpkins. Yayay!
Here is a recipe for a wonderfully silky Pumpkin Alfredo. It's super creamy and EASY AS CAN BE. This is a meal you can serve to guests and its ready in as much time as it takes you to cook the pasta. You could throw together a salad to serve with it - maybe some roasted broccoli if you're trying to be extra good - and you're on your way to dinner bliss.

The kiddo loved it. 

Hey and guess what I'm doing now - COLORING PAGES!!!!! The recipes will all have a printable recipe page that has fun things to color. Get your kids involved and excited about cooking! (And get them to color while you try to cook dinner!!!)

Click here to download the printable Pumpkin Alfredo Recipe & Coloring Page!

Pumpkin Alfredo

serves 4

1/2 c. pureed pumpkin

1/2 package Mori-Nu Silken Tofu

1/2 c. plain soy milk

2 cloves garlic

1/2 c. nutritional yeast

1/4 tsp. fresh nutmeg

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

8 oz. whole wheat fettuccine

• Bring a large pot of water to a boil and cook pasta according to package directions. (Please don't over cook! Cook until al-dente. Most packages tell you how to time that.) Drain and place back into the pot. 
• Place the remaining ingredients in a blender. Blend until the sauce is nice and smooth. Now taste it to check the seasonings. (Does it need more salt? Pepper?)
• Pour the sauce over your drained pasta. Heat gently over low heat.
• Serve and enjoy!!