Comments on: Beet Noodle Pumpkin Alfredo with Spiced Pecans

By: Meaghan

Meaghan — Mon, 06 Nov 2017 21:10:55 +0000

In reply to Kim. Hi, Kim! We're so glad you gave this one a try!!! And great suggestion. We appreciate it!

By: Kim

Kim — Mon, 06 Nov 2017 20:13:37 +0000

I love this recipe! I made it on Sunday and have been bringing leftovers to work this week. I almost skipped over it because I wasn’t sure how pumpkin would taste as a savory alfredo dish (Clearly, I know nothing!). I would love it if the website had a rating system so I don’t skip over delicious recipes like this one.

By: Jodie

Jodie — Tue, 25 Jul 2017 05:21:40 +0000

Yummy recipe! Have to agree with another reviewer on the oven temp for roasting the pecans as I scorched the first batch, too. 350 degrees for 8 minutes did the trick for the second round of pecans. As a lazy but fairly honest cook, I’ll admit that I did not neatly lay out the pecans after tossing with the spiced maple paste but simply dumped ’em all onto the roasting sheet and spread around with a wooden spoon (did the same for flip time too, just scrambled the pecans around). At our final taste test, my daughter & I decided to add more pumpkin purée, cashews and nutritional yeast along with fresh chopped savory and basil. Basically quadrupled these three ingredients while double-batching the rest and were delighted with the results. My vegetarian daughter says the nutritional yeast is not optional, ya gotta have it! We stuck straight to the recipe until that final tasting before tweaking to our tastebuds so as to be able to give our best review. Mighty fine eating and thanks so much for a fabulous recipe!

By: Amber

Amber — Wed, 18 May 2016 19:50:48 +0000

In reply to Heather. Just a note: Nutritional yeast is deactivated, so most people who cannot have yeast can still have nutritional yeast. In addition to being deactivated, it is not a Candida species (it's Saccharomyces cerevisiae, not even in the same genus), and those are the ones a Candida diet are watching out for.

By: Amber

Amber — Sat, 26 Mar 2016 18:42:10 +0000

This was very tasty, although mine was not nearly as pretty because I mixed everything together before serving, plus half of my beets were golden. I added a little goat cheese (about an ounce) because I had put in too much cayenne and needed something to balance it out. 425 degrees was way too hot for when I cooked it. 6 minutes with the nuts got them totally scorched, so I used 350 for the whole thing and the times were about the same as those suggested on here.

By: Alissandra Maffucci

Alissandra Maffucci — Sun, 30 Nov 2014 16:47:16 +0000

In reply to Heather.

Heather – it adds a nice cheesy-like taste for those who can’t/don’t eat dairy! It’s not 100% necessary, but it definitely adds to the flavor and overall taste.

By: Heather

Heather — Sat, 29 Nov 2014 04:41:55 +0000

What does the nutritional yeast do? Is it necessary?

By: Sabrina Aguilar Gadzina

Sabrina Aguilar Gadzina — Sun, 02 Nov 2014 16:20:30 +0000

I made this four lunch today, it was super yummy! Thank you for sharing your this awesome recipe!

By: Laura Vano

Laura Vano — Thu, 30 Oct 2014 15:38:03 +0000

So intrigued by this dish…looks delish! I’m such a beet lover…never used nutritional yeast, so can’t wait to try this!

By: Anonymous

Anonymous — Thu, 30 Oct 2014 14:45:23 +0000

Will try soon!

By: Kate

Kate — Thu, 30 Oct 2014 13:25:29 +0000

This looks delicious!!

By: Marsha A

Marsha A — Thu, 30 Oct 2014 09:32:13 +0000

Awesome!

By: LoriAnne in Oregon

LoriAnne in Oregon — Wed, 29 Oct 2014 13:48:37 +0000

I would also enjoy a Friday Feature as well!

By: LoriAnne in Oregon

LoriAnne in Oregon — Wed, 29 Oct 2014 13:47:00 +0000

Looks yummy! So colorful. Got to pick up a couple ingredients, then I will give it a go!

By: Jojopotato

Jojopotato — Wed, 29 Oct 2014 13:16:31 +0000

Cant wait to try this!