Special Diet - Created Date : 22.9.2019

Pumpkin Alfredo in skillet

Pumpkin Alfredo in skillet

Pumpkin Alfredo in skillet

This luxurious, creamy and spicy pot cookie Pumpkin Alfredo is exactly as the name suggests: creamy, spicy and very tasty. Cooked to perfection, with a mushy cheese topping, this will become your favorite pasta alternative!

Spiralized zucchini or zoodles, the most commonly called all the rage. I am an avid Pinterest user and always see the recipes that are published for zoodles. A while ago, John took a very inexpensive hand-held spiralizer that I only used once or twice, but on Sunday last time I took out the kitchen appliance drawer for the third time.

A few weeks ago, We went to the farmers market in Jacob, and as usual, we bought more fruits and vegetables than we could eat. Since we had pasta night in our house on Sunday night, I decided to use the spiralizer well and replace pasta noodles for the pumpkin noodles.

Now, usually Sunday night our pasta plate was pretty much the same. I don't have a recipe for pasta sauce, I'm making a sauce. I can make a really good tomato-based pasta sauce with my eyes closed. But this market, I wasn't in the tomato sauce. I wanted something creamy and crumbling.

Enter this alfredo based sosa! Alfredo sauce is rich and creamy, but I wanted to make it extra rich and creamy. I had alfredo sauce in some store, but I do not like to publish a recipe with zoodles and alfredo sauce on my blog. I do everything for the convenience to the kitchen but I think the recipes with two contents are not worth the effort. The fresh local zucchini in my hand deserves more!

I had a cream cheese in my hand, and I knew I wanted a single spicy pepper, so that was the basis of my thought process for this recipe. But first, I had to get the extra water out of the pumpkin. There's nothing worse than juicy pasta. Yuck!

When all was told and finished, this meal was absolutely delicious! When we spoiled McKenna was not at home; She went on a summer vacation with her mother, so John.e and I sat in a pan in this pan filled with Skillet Zucchini Alfredo. No regrets, no apology, no shame.

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Pumpkin Alfredo in skillet

This luxurious, creamy and spicy pot cookie Pumpkin Alfredo is exactly as the name suggests: creamy, spicy and very tasty. Cooked to perfection, with a mushy cheese topping, this will become your favorite pasta alternative!


Place spiralized or sliced ??zucchini in a large colander and sprinkle 1/2 teaspoon salt. Discard the loofah so that it is well covered with salt. Leave at room temperature in colander for one hour.

Preheat the oven to 350 degrees.

After an hour, mix alfredo sauce, black pepper, parmesan, cube cheese and dry red flakes in a large bowl. Put it aside.

Place the loofah in the center of a clean kitchen towel. Gather the ends and sides of the gourd, and collect all the pumpkins. On a sink, hold the pumpkin ball in place by twisting the collected ends of the towel. This will remove most of the water content from the pumpkin. It won't be completely dry, but the more water you get, the more it will be creamy.

Add the dried pumpkin sauce to the mixture and mix thoroughly to coat.

Rub the olive oil tablespoon into a large cast iron pan (or oven pan). Pour the entire contents of the container and the sauce mixture into the pan and smooth to cover the entire surface of the ceiling.

Cook for 25 minutes. Remove from the oven and fill with grated cheese. (If you want, you can sprinkle more dry red paprika and parmesan.) Cook for 5 minutes.

Remove from the oven and leave to stand for 5 minutes. Garnish with fresh parsley and parmesan and serve.

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Hello, Dear Reader! Welcome to Lord Byron's Kitchen! My name is Byron and I am a lover of food, crochet, home decor and basically everything nice and delicious. Join me on my blogging journey as I share my favorite recipes and stories of my pet life along the way. Cheers!


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