This Healthy One Pot Pumpkin Alfredo with chicken, roasted red peppers & crispy sage is a lighter, more nutritious fall spin on pasta!
Step 1 Heat a large pot of salted water to boiling. Add pasta and cook for 10-12 minutes until al dente. Drain and set aside, then dry out pot with paper towel.
Storing and Reheating There's seriously nothing worse than dried out leftover pasta but I'm telling you, you don't have to keep doing that to yourself. My reheat method works wonders! Add a bit of extra liquid, then reheat for 2-3 minutes.
How to Freeze Pumpkin Alfredo You'll want to store it in individual portions in glass containers – this recipe will last in the freezer up to 3 months. When you're ready to reheat, pull a portion out of the freezer, sprinkle some milk/cream/water overtop and then microwave for 6-7 minutes, stirring halfway through the cooking time.