Creamy Keto Pumpkin Alfredo Sauce with Turkey and Rosemary
This Creamy Keto Pumpkin Alfredo Sauce with Rosemary and Turkey is a savory use for all of that pumpkin puree sitting in your pantry. Who ever said pumpkin puree is only for pumpkin spice lattes?! Combine savory seasonings of garlic, sage, and rosemary with pumpkin puree, cream and parmesan cheese to create a lovely fall savory sauce. Add ground turkey, and pair with zucchini noodles or cooked spaghetti squash for a delicious dinner that's keto friendly, gluten free, and full of savory fall flavor.
Course: Main Course
Keyword: dinner, fall, keto, low carb, pumpkin
4tbspunsalted butter, divided
1tbspfresh rosemary(plus more for garnish)
pinch of nutmeg (optional, but recommended!)
1 cup water
5ozshredded parmesan cheese(plus more for garnish)
salt and pepper to taste
Melt half of your butter in a hot skillet. Add your ground turkey and brown it, season it with salt and pepper. After the meat is cooked thru, set aside.
To the skillet, add your remaining butter. Add in your garlic, and toast until fragrant, about 30 seconds, being careful not to burn. Add in your sage, rosemary, and nutmeg. Add in the heavy cream and pumpkin puree. Stir until mixed, then stir in your water slowly until it reaches your desired consistency.
Next add in your shredded parmesan cheese, reserving some for topping. Stir frequently over medium heat until all the cheese is melted. Now, add back in the ground turkey. Add a pinch of salt and pepper to taste (if necessary).
Serve with noodles or noodle replacement of choice, garnish with parmesan cheese and rosemary. Enjoy!
Nutrition information doesn't include your pasta choice or additional parmesan cheese for garnish.