Pumpkin Alfredo

This recipe makes about 16 cups

Directions:

1. Cook the noodles until al dente, then drain, rinse, and return them to a large pot.
2. For the sauce, combine broth, minced garlic, milk or a milk alternative, parmesan cheese, pumpkin, and nutmeg in a pan. Cook over medium heat, stirring until the cheese is melted and the sauce becomes thick and creamy.
3. Pour the sauce over the noodles in the pot and mix thoroughly.
4. Return the pot to heat for 1-2 minutes, ensuring the noodles are fully coated.
5. Add parchment paper to your trays
6. Using tongs, transfer the coated noodles to freeze-dryer trays and sprinkle with parsley
7. Add dividers for easy portioning
8. Pre Freeze when possible
9. Freeze dry (my cycle time was 34 hours)
10. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration: 

Add 1 cup of hot water to 1 1⁄2 cups of freeze dried mixture. Let stand for 3-5 minutes before mixing so the noodles do not get broken up. Mix well and enjoy!

Note:

Since this alfredo does not use butter, additional salt may be necessary for desired taste. You could add meat or meat alternatives to this recipe.

Nutritional Value Per 1 ½ cups pre freeze-dried

Calories: 444   Protein: 17 g   Fat: 4 g   Carbohydrates:  81 g   Sugar: 7 g   Fiber: 5 g

Cycle times & rehydration for reference only. Your results may vary.