• About
  • Browse Recipes
  • FAQs
  • Recipe Index

Main Navigation

  • Recipe Index
  • About
  • Browse Recipes

The Forked Spoon

Eat Healthy • Adventure Often

  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Holiday » Halloween » Creamy Pumpkin Cauliflower Alfredo (aka the smashed spider)

Creamy Pumpkin Cauliflower Alfredo (aka the smashed spider)

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
October 4, 2017
4.60 from 5 votes


Last Updated May 20, 2020 | 1 Comment

This post may contain affiliate links. Read my disclosure policy.

93 shares
Jump to Recipe
Both kids and grown ups will go bonkers for this FUN (and sneakily healthy) version of Pumpkin Cauliflower Alfredo. Appropriately named The Smashed Spider, this pasta is all about healthy veggies and power packed super foods.

Both kids and grown ups will go bonkers for this FUN (and sneakily healthy) version of Pumpkin Cauliflower Alfredo. Appropriately named The Smashed Spider, this pasta is all about healthy veggies and power packed super foods.

BOO!

A plate of pumpkin cauliflower alfredo

Hey guys! Can you believe it’s already October? I can…not. But alas, thanks to my sweet child who will be having his birthday celebration at the end of this month, I am reminded daily.

Although I hate seeing the days grow shorter and shorter I really love the month of October. The weather is still warm, the rain hasn’t come and the time change hasn’t kicked in. Plus, it’s Halloween month. And this year it’s even more exciting thanks to a boat load of other exciting stuff. But I’ll save you from the list and just share them as they come instead.

Anywho, with Halloween approaching, I wanted to make at least one healthy(ish) Halloween themed meal that wasn’t centered around candy or alcohol. Yes, I know, those are some of my favorites, too, but…the kids.

I picked up some Black Rice Pasta Noodles a while ago and never knew what I would make with them. Until now. These superfood, gluten-free noodles are perfect for Halloween. Now, I could have made a red sauce with eye-balls or something like that, but I thought, Wait. It’s Halloween and fall and that means pumpkins.

It had to be a pumpkin sauce. Then I went to the market and saw the orange cauliflower with the orange carrots and I thought, duh.

So, a little info about this dish. It’s packed full of vegetables. But, let’s be honest here- my kid won’t eat pureed vegetables on top of noodles; I mean, he will see right through me. And, if I’m being really honest, I wouldn’t want to eat these pureed veggies on top of noodles either. I mean, I would, but it wouldn’t be my first choice.

So, I had to add some butter, cream and cheese.

It won’t kill us guys. We’ll be ok.

Just add as much or as little as you want. Seriously, add 1 cup or 3 cups of cream. It’s totally up to you (I added 1 cup of half and half).

ps- I hope you’re not tired of my stop motion videos yet because I love them so much.

 

Pumpkin Cauliflower onions in blender

 

black pasta noodles

black pasta noodles with Creamy Pumpkin Cauliflower Alfredo on top

close up of Creamy Pumpkin Cauliflower Alfredo

Other Halloween/Pumpkin recipes you may enjoy-

Candy Corn Inspired Carrot and Orange Juice Gin Cocktail (150 Calories)
Pumpkin Pie Yogurt Overnight Oats
Halloween Monster Mash Party Mix
Spooky Red Wine Hot Chocolate

 

Creamy Pumpkin Cauliflower Alfredo (aka the smashed spider)

Creamy Pumpkin Cauliflower Alfredo (aka the smashed spider)

4.60 from 5 votes
AuthorAuthor: Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress Jessica Randhawa
Both kids and grown ups will go bonkers for this FUN (and sneakily healthy) version of Pumpkin Cauliflower Alfredo. Appropriately named The Smashed Spider, this pasta is all about healthy veggies and power packed super foods.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course, Side Dish
Cuisine American
Servings 6 servings
Calories 185 kcal

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 large yellow onion - sliced
  • 3 large carrots - chopped
  • 1 head cauliflower - orange if you can find it, chopped into large florets
  • salt + pepper - to taste
  • ¾ cup vegetable broth
  • 1 can pumpkin puree
  • 2 tablespoon salted butter
  • 1 cup half and half - or cream
  • ½ cup Parmesan cheese - freshly grated
  • salt + pepper - to taste
  • 1 cup fresh or frozen peas - thawed and cooked
  • 2 Black Rice Pasta Noodles - gluten-free or Squid Ink Pasta, cooked according to package instructions*
Prevent your screen from going dark

Instructions
 

  • Add the olive oil to a large skillet over medium heat. Add the onion and cook for approximately 15 minutes, or until lightly caramelized. Stir frequently**
  • Meanwhile, bring a large pot of water to a boil. Once boiling, add the chopped carrots and cook for approximately 5-7 minutes. Once the carrots just start to soften, add the cauliflower florets and continue to boil until fork tender. Drain.
  • In a large high-powered blender or food processor (I couldn't live without my Vitamix 780 or food processor), add the caramelized onions, boiled carrots and cauliflower, pumpkin puree, salt and pepper and vegetable broth. Puree until completely smooth.
  • Transfer the pureed vegetables to a medium to large sauce pot with the two tablespoons of butter over medium heat. Slowly stir in the half and half or cream and heat until warm, stirring constantly to prevent the cream from burning. If sauce is too thick add additional cream or vegetable broth, 1/4 up at a time, until desired consistency is reached. Reduce heat to low and stir in the grated Parmesan with salt and pepper, to taste.
  • Options- if you are feeding a large group immediately (see note below), you can stir the noodles in with the sauce directly and top with peas. Otherwise, I suggest serving individual bowls of noodles with sauce.
  • Garnish with additional cream or peas, if desired.

Jessica's Notes

*Depending on which noodles you decide to use, keep in mind that the Black Rice Pasta Noodles continue to absorb water even after they are done cooking. Translation- these noodles are best slightly undercooked and enjoyed immediately!
**The onions do not have to be caramelized. However, I feel that it adds nice flavor. If you are short on time, you can skip the onion all together or simply saute until soft.
Squid Ink Pasta works well too!
I couldn’t live without my Vitamix 780 or food processor

Nutritional Information

Calories: 185kcal | Carbohydrates: 11g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 329mg | Potassium: 296mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5695IU | Vitamin C: 21.8mg | Calcium: 165mg | Iron: 0.6mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword halloween pasta
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

93 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon in white dress

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Maria says

    October 27, 2017 at 4:14 pm

    5 stars

    This is fantastic and so different. What a fun twist.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

Reader Favorites

  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up halved roasted butternut squash that has been roasted in a white dish How to Roast Butternut Squash
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)

Fall Recipes

  • A bowl of Vietnamese Pho with a spoonful of bone broth Pho Recipe (How to Make Vietnamese Noodle Soup)
  • White platter filled with simply seasoned delicata squash How to Cook Delicata Squash
  • A close up of apple-pear Sangria Easy Fall Sangria Recipe
  • Two whole, raw, kabocha squash Kabocha Squash (Japanese Squash)
  • Wooden spoon scooping cheesy zucchini casserole from a white casserole dish. Zucchini Casserole
  • Two whole butternut squash, halved with seeds scooped out, placed in an Instant Pot. How to Cook Instant Pot Butternut Squash (Whole and Cubed)
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade with logos shown of News Media Companies
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure