I am been working on trying to make all the canned pumpkin recipes that FN had in their October 2013 Magazine. The other night I was making my pumpkin granola bars and had some left over fresh roasted pumpkin puree. I don’t like to waste food, so I decided now was as perfect time as ever to make this Alfredo for dinner. I made a few modifications to lighten up the recipe and add some whole grains as well.

Ingredients:

• 12 ounces of Whole Wheat Penne Pasta (if you do  not like the nutty flavor of whole grain go with Dreamfield’s pasta or Smart Taste made by Ronzoni) both of these pasta’s cook white and trust me no one will know the difference!! 
• 1 Cup of fresh pumpkin puree 
• 1 Cup of Fat Free Half and Half
• 2 TB of Butter
• 10-12 Fresh Sage leaves
• a pinch of freshly grated nutmeg
• Freshly grated parmesan cheese to taste
• Salt and Pepper to taste

Directions:

1. Cook pasta according to directions on box.

2. In the meantime whisk pumpkin puree, half and half & nutmeg in a 2 qt sauce pan on medium heat allow to simmer for 5 minutes. In a small sauté pan melt butter and add sage leaves sauté for 2 to 3 minutes add to pumpkin puree mixture, whisk until incorporated.

3. Drain the pasta and add the penne to the sauce.

4. Add freshly grated cheese to taste and serve.

Enjoy !