Pumpkin Alfredo


2-3 lbs. Linguine or Fettuccine noodles

Cooked Chicken Chunks

1 C Bouillon Broth (flavor of your choice)

6 cloves minced Garlic

2 C Oat Milk, ½ & ½ or Heavy Cream

1 ½ C (6 oz.) Parmesan Cheese

3 C or (2) 15 oz. cans) Pureed Pumpkin

¼ tsp Nutmeg

1 tbsp Parsley

Salt to taste

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Pumpkin Alfredo

Oct 09, 2023Brenda Brink
Contributed By: Live. Life. Simple.

This recipe makes 4 small trays or 20 cups*


  1. Cook noodles until Al Dente, drain and rinse noodles and add back into large pot
  2. If adding chicken, cook chicken chunks until done.  These can be added to the sauce later or freeze dried separately
  3. For the sauce, add bouillon broth, minced garlic, milk or milk replacement, parmesan cheese, pumpkin and nutmeg
  4. Cook over medium heat until cheese is melted and sauce is thick and creamy
  5. Pour sauce over noodles in pot and mix thoroughly
  6. Add noodles and sauce back to heat for 1-2 minutes and ensure noodles are fully coated 
  7. Add noodles and sauce (tongs are helpful) to freeze dryer trays and top with parsley
  8. In the small freeze dryer, I used the 4 portion setting on the tray dividers (1-1 ½ cup servings)
  9. Freeze Dry
  10. Store Appropriately (See Tips and Tricks for storage help)

Note: Since this alfredo does not use butter, additional salt may be necessary for desired taste. If using heavy cream or ½ & ½ in this recipe, storage results may vary. 

Cycle Time:

34 hours in the small pro model


For every 1- 1 ½ cups of freeze dried mixture, add 16 oz. or 1 cup of hot water.  Let stand for 3-5 minutes before mixing so the noodles do not get broken up.  Mix well and enjoy!

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.

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