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Pumpkin Alfredo

Prep Time: 10 minutes 

Cook Time: 10 minutes 

Servings: 4



14 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
2 tablespoons unsalted butter
1 tablespoon (3 cloves) garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¼ teaspoon red pepper flakes
⅛ teaspoon grated nutmeg
1 cup pumpkin puree
1 cup heavy cream
½ cup Parmesan cheese, grated
½ cup fresh basil, chopped



  1. Cut Crepinis into ¼- inch fettuccine pasta like slices. Separate the slices and set aside. 
  2. To a large nonstick skillet over medium heat, melt the butter. 
  3. Add garlic, salt, black pepper, red pepper flakes, and nutmeg to the pan. Cook until fragrant, about 2 minutes. 
  4. Stir in pumpkin puree and heavy cream. Let cook until melted and creamy. 
  5. Add Crepini pasta to the pan. Gently toss to combine and let warm through, about 2 minutes. 
  6. Sprinkle Parmesan cheese and basil over the pasta. Stir to combine and serve. 


Nutritional Information (per serving)

Calories: 330 Total Fat: 20.1g Cholesterol: 71mg Sodium: 599.5mg Total Carbohydrates: 7.2g Protein: 16.6g


Tips and Tricks

You save over 30g of carbs per serving by substituting traditional pasta with Crepini pasta!



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