Penne Pumpkin Alfredo
I added a pumpkin twist to my lightened up alfredo recipe to make this Penne Pumpkin Alfredo. It is perfect for Fall!
How to Make This:
Ingredients:
2 Tbsp Olive oil
4 tsp Minced garlic
4 Tbsp Brummel & Brown Spread Made with Yogurt
2 Tbsp All-purpose flour
2 cups Canned chicken broth
8 fl oz Plain unsweetened almond milk
1⁄2 cup Canned pumpkin puree
1⁄2 cup Shredded parmesan cheese
1⁄8 tsp Ground nutmeg
1⁄ 2tsp, to taste McCormick Pure ground black pepper
8 oz Uncooked whole wheat pasta
Instructions:
Heat olive oil in a large pan on medium heat.
Add garlic and cook about a minute or until fragrant, then add in butter spread.
Whisk in flour until well combined.
While continuing to whisk, slowly add in chicken broth and almond milk.
Continue to keep heat on medium and stir occasionally for about 10 minutes or until sauce starts to thicken.
Reduce heat to low and add in parmesan cheese, pepper and nutmeg.
Let simmer for about 10 minutes, continuing to stir occasionally.
Add in pumpkin, stir well let it continue to simmer for another 5 minutes or until sauce is at desired thickness.
Enjoy!
WW Points (Per Serving):
Makes 4 servings. WW Points per serving - 11 PTs. If you are a WW member click this link to take you to the recipe and Recipe builder, current plan points, and to track it in the WW app.➡ WW Recipe (Must be logged into WW on a device with the app.)
Nutrition Facts:
Yield: 4 servings
CALORIES: 366 TOTAL FAT: 17 g SATURATED FAT: 5 g CHOLESTEROL: 10 mg SODIUM: 505 mg CARBOHYDRATES: 41 g FIBER: 6 g SUGAR: 3 g PROTEIN: 13 g
*Nutritional Information was calculated using myfitnesspal, values may vary based off ingredients selected.
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