Spicy Pumpkin Alfredo Farroto

Farroto bowls are my version of risotto. I really like the dense texture of farro and how filling it is. This pumpkin alfredo is creamy, healthy, light, and could be spread on just about anything; pasta, toast, pizza, as a dip, etc. I used fresh steamed pumpkin because it’s that time of year where pumpkin is plentiful. Alternatively you could try canned pumpkin, or use steamed butternut squash or sweet potato. This recipe is also extremely simple. Let’s start now.

Farro is an ancient wheat grain that is making a comeback, and with good reason. Named Farro, after ‘Pharaoh’, because it was popular in Egypt before spreading to the Roman Empire.  It is high in protein, fiber, antioxidants, B vitamins, zinc, magnesium, and iron. Farro’s has many different types of carbohydrates, among which a specific compound called cyanogenic glucosides. These have been shown to strengthen the immune system, reduce inflammation, help regulate blood sugar levels, and lower cholesterol. Add this grain into your diet for sweet and savory dishes. It has a chewy bite and a little bit goes a long way.

Spicy Pumpkin Alfredo Farroto

Yields: 3-4 servings

  • 4-6 cups cooked farro
  • Pumpkin Alfredo
  • 3/4 cup raw soaked cashews (soak in water for at least a few hours or overnight, or you can also use slivered almonds
  • 1/4-1/2 cup olive oil
  • 1 cup steamed pumpkin (I used Kabocha variety)
  • 1/2-3/4 cup unsweetened almond milk
  • 1/2 clove garlic
  • 1 spicy pepper of any variety
  • cayenne, salt, pepper

Cook the farro.

Start the Alfredo while thats going. Throw all of the ingredients in a high powered blender and let it turn into a creamy whip. If it's too thick, add more unsweetened almond milk and olive oil slowly until it loosens up. Pour over the farro.

  • Total time: 40 min

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