Leftover pumpkin puree can be hard to use especially when you don’t have a lot left. I discovered this recipe that gives alfredo sauce a new take and added nutrition.

Prepare the ingredients. You will need 2 tbsp of butter, 1 clove of grated garlic, 1 1/2 cup of pumpkin puree, 1/2 cup of Parmesan cheese and 1/2 cup of Romano cheese.

In a frying pan, melt butter. Grate one clove of garlic into the frying pan. Cook the garlic for a couple minutes. Add the 2 cups of milk to the frying pan. Give it a stir and then add the 1 1/2 cup of pumpkin puree.

Let the mixture come to a boil. Turn off the heat and then add the 1/2 cup Parmesan cheese and 1/2 cup Romano cheese. Mix in your pasta and other pasta ingredients. We used some cooked sausages. Enjoy!

Ingredients

• 2 tbsp butter
• 1 clove of garlic
• 2 cups of milk (or substitute with oatmilk)
• 1 1/2 cup of pumpkin puree
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of grated Romano cheese

Directions

1. In a frying pan, melt butter. Grate one clove of garlic into the frying pan. Cook the garlic for a couple minutes.
2. Add the 2 cups of milk to the frying pan. Give it a stir and then add the 1 1/2 cup of pumpkin puree.
3. Let the mixture come to a boil. Turn off the heat and then add the 1/2 cup Parmesan cheese and 1/2 cup Romano cheese.
4. Mix in your pasta and other pasta ingredients. We used some cooked sausages.
5. Enjoy!

If you liked this recipe, check out the other recipes on this food blog.