Novel Noodles: Pumpkin Alfredo Pasta

In the full swing of the Halloween spirit, Megan recently whipped up some truly amazing pumpkin muffins filled with cheesecake. We'll be covering how to make those filled treats soon, but first we'd like to share an interesting concoction we came up with when there was some spare canned pumpkin on hand.

We've done plenty of non-traditional pastas before, and this one again stretches the boundaries of what you'd traditionally consider as ingredients for a sauce. Here we've got canned pumpkin, which is being heated on the stovetop:

While the pumpkin was cooking, we roasted a whole bulb of garlic in the oven. If you haven't done this before, chop off the top of the garlic bulb and pull off some of the papery exterior. Set the bulb in tin foil if you don't have a garlic baker, and then throw in a dab of olive oil. Once it's done baking, the cloves easily slide out of the bulb and can be easily mashed up.

Next we added the mashed garlic to the pumpkin and then added in some heavy cream, parmesan, pepper, and butter to end up with essentially an pumpkin style Alfredo sauce.

We decided to use cheese filled ravioli for our pasta, but of course anything from penne to fettuccine would work as well.

Top it all with some extra parmesan and pepper and you've got a delicious pasta dinner well off the beaten track!