Creamy Blackened Salmon Pumpkin Alfredo Pasta
DISCLAIMER: This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page!
Creamy Blackened Salmon Pumpkin Alfredo Pasta
This Creamy Blackened Salmon Pumpkin Alfredo Pasta is the ultimate cozy fall pasta dinner, made with tender roasted salmon, smoky blackened seasoning, a touch of honey, and a rich homemade pumpkin Alfredo sauce. Flaky blackened salmon is paired with your favorite short-cut pasta and tossed in a velvety sauce made from creamy Alfredo and real pumpkin puree for the perfect balance of savory, smoky, slightly sweet, and creamy flavors. Gluten-free, Vegetarian, + Make Ahead Options!
When fall rolls around, pumpkin doesn't have to be reserved for breads, muffins, and lattes. Its naturally creamy texture and subtle earthy sweetness make it just as delicious in savory recipes—and this Creamy Blackened Salmon Pumpkin Alfredo Pasta might be one of my favorite ways to use it. We're pairing rich homemade Alfredo sauce with real pumpkin puree and smoky blackened seasoning, then tossing everything with pasta for an incredibly creamy fall dinner.
And then there's the salmon! Sockeye salmon gets coated in bold blackened seasoning with a touch of raw honey before roasting until tender and flaky. That combination of smoky, spicy blackened salmon + slightly sweet honey + savory pumpkin Alfredo creates the kind of contrast that makes every bite interesting without letting the pumpkin take over. Originally, I made this Creamy Blackened Salmon Chowder and it was so good that I had to try blackened salmon in a new form! If you're into pumpkin flavors, then you're to love these Pumpkin Spice Overnight Oats, Baked Vegan Pumpkin Spice Donuts, Comforting Pumpkin Chai Latte Bread, Homemade Pumpkin Chai Cinnamon Rolls, Creamy Roasted Apple Pumpkin Soup, Skillet Baked Cheesy Pumpkin Gnocchi, and Spicy Curry Pumpkin Soup with Chickpeas.
Serve it for a cozy weeknight dinner, date night at home, or an autumn gathering when you want something a little different from traditional pumpkin pasta. Ready with just a handful of simple ingredients, this blackened salmon pasta is an easy way to transform classic Alfredo into something warm and seasonal. The pumpkin adds subtle earthy sweetness and extra creaminess without overpowering the sauce, while the bold blackened salmon keeps every bite savory and satisfying. It's an easy weeknight dinner that's cozy enough for fall but impressive enough for date night or entertaining.
Jump to:
- Why You’ll Love This Recipe
- SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS PASTA!
- Why Pumpkin + Blackened Salmon Work So Well Together
- How to Make Blackened Salmon Pumpkin Alfredo Pasta
- Ingredients
- How to Make Your Own Pumpkin Puree
- What Can I Substitute for Salmon?
- Tips for the Best Blackened Salmon Pumpkin Alfredo Pasta
- Best Pasta for Pumpkin Alfredo Sauce
- Delicious Variations to Try
- How to Store + Reheat Pumpkin Alfredo Pasta
- Common Q + A's for Creamy Blackened Salmon Pumpkin Alfredo Pasta
- More Favorite Fall Recipes
- MADE OUR RECIPE(S)?
- Creamy Blackened Salmon Pumpkin Alfredo Pasta
Why You’ll Love This Recipe
This Creamy Blackened Salmon Pumpkin Alfredo Pasta is one of those cozy meals that feels a little fancy without requiring an overly complicated ingredient list. Here’s why you’ll love it:
- The perfect fall comfort food. Pumpkin puree transforms classic Alfredo into a creamy, savory sauce that feels made for cooler weather.
- Sweet + smoky + savory. Honey-glazed blackened salmon brings a touch of sweetness and plenty of smoky spice to balance the rich pumpkin Alfredo.
- Incredibly creamy. Combining Alfredo sauce with pumpkin puree creates an extra-luscious sauce that clings beautifully to the pasta.
- Pumpkin without the pumpkin pie flavor. The pumpkin is subtle and savory rather than overly sweet, making this a great way to use pumpkin in dinner recipes.
- Easy enough for a weeknight. A short ingredient list keeps this salmon pasta approachable when you want a comforting dinner without tons of prep.
- Still feels special. Blackened salmon makes this pasta beautiful enough for date night, entertaining, or a cozy fall dinner with friends.
- Easy to customize. Swap the salmon, change the pasta shape, adjust the blackened seasoning, or add vegetables to make it your own.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS PASTA!
Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Creamy Blackened Salmon Pumpkin Alfredo Pasta recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!
Why Pumpkin + Blackened Salmon Work So Well Together
The secret to this pasta is contrast.
Pumpkin is naturally mild, creamy, earthy, and subtly sweet, while blackened salmon brings smoky spices, savory flavor, and gentle heat. Alfredo adds richness, and that small amount of honey on the salmon bridges the sweet and savory elements.
Together, you get:
Smoky blackened salmon + subtly sweet pumpkin + rich Alfredo + bold spices + tender pasta.
The pumpkin isn't meant to make your Alfredo taste like pumpkin pie. Instead, it adds body, color, and an autumnal depth that turns a familiar salmon Alfredo into an extra-cozy fall pasta.
How to Make Blackened Salmon Pumpkin Alfredo Pasta
Season the salmon with olive oil, blackened seasoning, and honey, then roast until tender and flaky. Meanwhile, cook your pasta until al dente and stir together the Alfredo sauce, pumpkin puree, and additional blackened seasoning until smooth and creamy. Toss the pasta in the pumpkin Alfredo sauce, then finish with pieces of roasted blackened salmon and serve warm.
Ingredients
One of the best parts about this pumpkin Alfredo pasta is how a short ingredient list can create so much flavor. Here's everything that brings it together:
- Wild-Caught Sockeye Salmon. Sockeye salmon has a naturally rich flavor and beautiful color that works especially well with bold blackened seasoning. Once roasted, the salmon becomes tender and flaky, making it easy to break into pieces and serve throughout the creamy pasta. TIP: Sockeye tends to be leaner than some other salmon varieties, so keep a close eye on it while roasting to avoid overcooking.
- Extra Virgin Olive Oil. Olive oil helps the seasoning adhere to the salmon while adding moisture and encouraging a beautifully roasted exterior.
- Blackened Seasoning. This is where we build the bold, smoky backbone of the recipe. Blackened seasoning typically brings together savory herbs and warming spices to create a slightly spicy, deeply flavorful crust on the salmon.
- Raw Honey. Honey might seem unexpected here, but it's the little touch that brings everything together.
- Short-Cut Pasta. Use your favorite short-cut pasta shape for this recipe. Shapes with ridges, curves, and hollow centers are particularly good because they give the thick pumpkin Alfredo sauce plenty of places to cling. Great options include: rigatoni, penne, rotini, fusilli, farfalle, cavatappi, or medium shells.
- Homemade Alfredo Sauce. The Alfredo sauce creates the luxurious, creamy foundation of the pasta. Its rich, savory flavor provides the perfect canvas for transforming pumpkin puree into a sauce that tastes decidedly savory rather than dessert-like. You can use your favorite Alfredo sauce, but a good homemade Alfredo gives you even more control over the consistency and seasoning.
- Pumpkin Puree. The star of our fall twist! Pure pumpkin puree adds creaminess, beautiful color, and a subtle earthy sweetness to the Alfredo sauce. Be sure to use 100% pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling contains added sweeteners and spices intended for desserts and won't create the savory flavor we're looking for here.
How to Make Your Own Pumpkin Puree
If you're thinking about making your own pumpkin puree instead of using a store-bought canned version, then you'll be happy to know that it is rather simple:
- Step 1: Cut your pumpkins in half and scoop out the seeds. Be sure to save the seeds for another time because you can definitely use those!
- Step 2: Feel free to cube the pumpkins into medium-large chunks and then place them unto a baking sheet lined with parchment paper. NOTE: ensure that the skin of pumpkin are peeled off at this point.
- Step 3: Always season your pumpkin pieces (salt, black pepper, + smoked paprika) and lightly grease with olive oil until coated.
- Step 4: Roast in the oven at 375 degrees Fahrenheit for about 40-45 minutes or until the edges are golden and they become super tender once tested with a fork or knife.
- Step 5: Using a food processor or blender, puree your pumpkin along with water or veggie stock, until smooth. You can either use this immediately in whatever pumpkin recipe you'd like, store it in the freezer for later use.
What Can I Substitute for Salmon?
Don't eat salmon? The creamy pumpkin Alfredo sauce works with several other proteins.
- Chicken: Blackened chicken is my top substitute. Season chicken breast or thighs with the same blackened seasoning and cook until safely done.
- The smoky chicken pairs beautifully with pumpkin Alfredo and keeps the overall flavor profile very close to the original.
- Shrimp: Blackened shrimp would make an excellent quick-cooking alternative. The slightly sweet flavor of shrimp works particularly well with the honey, blackened seasoning, and creamy pumpkin sauce.
- Scallops: For an elevated variation, try pan-seared scallops. Their naturally sweet flavor provides a delicious contrast to smoky blackened seasoning.
- Turkey: Sliced or ground turkey can work if you're looking for another lean protein. Season it generously with blackened seasoning so it stands up to the creamy sauce.
- Sausage: Chicken or turkey sausage can turn this into an extra-hearty fall pasta. A smoked or spicy variety would be especially delicious with pumpkin.
- Plant-Based Option: For a meatless variation, skip the salmon and add roasted mushrooms, chickpeas, crispy tofu, or your favorite plant-based chicken alternative. Mushrooms are especially good here because their savory, earthy flavor complements pumpkin beautifully.
Tips for the Best Blackened Salmon Pumpkin Alfredo Pasta
Don’t Overcook the Salmon
Sockeye salmon is naturally leaner than some other salmon varieties and can become dry when overcooked. Roast it just until it reaches your desired doneness and flakes easily.
Remember that the salmon will retain heat after it leaves the oven, so there’s no need to cook it excessively.
Season the Salmon Generously
The bold blackened seasoning is important because it provides contrast against the mild, creamy pumpkin Alfredo. Make sure the seasoning is distributed across the salmon rather than concentrated in only a few areas.
Don’t Skip the Honey
The honey isn't there to make the salmon overly sweet. Instead, it helps balance the savory blackened spices while complementing the subtle sweetness of the pumpkin.
Use Pumpkin Puree—Not Pumpkin Pie Filling
This one is important! Look for 100% pure pumpkin puree.
Pumpkin pie filling contains added sugar and warm dessert spices, which will completely change the flavor of your savory Alfredo sauce.
Add the Pumpkin Gradually
Stir the pumpkin puree thoroughly into the Alfredo until the sauce is completely smooth and creamy. If you're unsure about pumpkin in savory pasta, you can start with slightly less and add more to taste.
Save Some Pasta Water
Before draining the pasta, reserve some of that starchy cooking water. If your pumpkin Alfredo becomes thicker than you'd like, a splash of pasta water can loosen the sauce while helping it remain silky.
Cook Your Pasta Al Dente
Since the pasta will be tossed into the warm Alfredo sauce, cook it until just al dente. This prevents it from becoming overly soft as everything comes together.
Taste Before Adding More Salt
Both Alfredo sauce and blackened seasoning can contain a fair amount of salt. Taste the finished sauce before adding any additional salt.
Add the Salmon Last
Instead of aggressively stirring the salmon into the pasta, break it into larger flaky pieces and gently fold it in or arrange it over the finished pasta. This keeps those beautiful pieces intact.
Best Pasta for Pumpkin Alfredo Sauce
While you can technically use almost any pasta you love, a thick, creamy pumpkin Alfredo really shines with pasta shapes that can grab onto all that sauce.
Rigatoni
One of my top choices. The large tubes and ridged exterior give the pumpkin Alfredo plenty of places to cling.
Penne
Penne is easy to find, sturdy, and excellent for creamy sauces. Ridged penne is particularly good.
Cavatappi
The corkscrew shape catches sauce beautifully and gives the dish a fun, hearty texture.
Fusilli or Rotini
All those twists and spirals hold onto creamy sauce, making these great options for ensuring there's plenty of Alfredo in every bite.
Medium Shells
Shells essentially create little cups for the pumpkin Alfredo, making them an especially saucy choice.
Farfalle
Bow-tie pasta is another great option when you want something slightly lighter-looking while still sturdy enough for salmon and Alfredo.
Fettuccine
Prefer long pasta? You can absolutely go classic with fettuccine Alfredo-style pasta. Linguine and tagliatelle are good options, too.
My top three: Rigatoni, cavatappi, or penne. They're sturdy enough to pair with chunks of salmon and particularly good at holding the thick pumpkin Alfredo sauce.
Delicious Variations to Try
Once you have the basic combination of blackened seasoning + pumpkin Alfredo, there are plenty of ways to make this pasta your own.
Spicy Pumpkin Alfredo Pasta
Increase the blackened seasoning or add red pepper flakes or cayenne to the sauce for a more noticeable kick.
Blackened Chicken Pumpkin Alfredo
Swap the salmon for blackened chicken breast or thighs for an easy chicken pasta variation.
Blackened Shrimp Pumpkin Alfredo
Use seasoned shrimp instead of salmon for a seafood pasta that cooks especially quickly.
Spinach Pumpkin Alfredo
Wilt a few handfuls of fresh spinach into the sauce just before adding the pasta. It's an easy way to incorporate greens without dramatically changing the flavor.
Kale Pumpkin Alfredo
For something heartier, sauté chopped kale before stirring it into the pasta. Its earthy flavor works especially well with pumpkin.
Mushroom Pumpkin Alfredo
Sauté mushrooms until deeply browned and fold them into the finished pasta for even more savory, earthy flavor.
Cajun Pumpkin Alfredo
Swap the blackened seasoning for Cajun seasoning to create a slightly different spicy Southern-inspired flavor profile.
Extra-Cheesy Pumpkin Alfredo
Finish the pasta with freshly grated Parmesan or Pecorino for another layer of salty, savory flavor.
Garlic Pumpkin Alfredo
If you're a serious garlic lover, sauté additional fresh garlic before adding the Alfredo and pumpkin puree.
Gluten-Free Pumpkin Alfredo
Use your favorite gluten-free pasta and make sure your Alfredo sauce and blackened seasoning are also gluten-free.
How to Store + Reheat Pumpkin Alfredo Pasta
Refrigerating
Store leftover salmon pumpkin Alfredo pasta in an airtight container in the refrigerator and enjoy it within about 3 days for the best quality.
If possible, store extra salmon separately from the pasta. This makes it easier to gently reheat the fish without overcooking it.
Reheating
Creamy sauces naturally thicken once refrigerated, so add a small splash of milk, cream, broth, or water while reheating.
Warm the pasta gently over low heat on the stovetop, stirring occasionally until the sauce becomes creamy again. Add the salmon toward the end so it only heats through rather than continuing to cook.
You can also microwave individual portions in short intervals, stirring between each one.
Can You Freeze Pumpkin Alfredo Pasta?
I generally don't recommend freezing the fully assembled pasta if you want the best texture. Cream-based Alfredo sauces can separate or become grainy after freezing and thawing, while cooked pasta can soften and salmon can become dry during reheating.
This is one of those dishes that's best enjoyed fresh or refrigerated for a few days.
Meal Prep Tip
If you want to prep this recipe ahead, make the components separately. Prepare your pumpkin Alfredo sauce, cook the salmon, and store them refrigerated in separate airtight containers.
When you're ready to serve, cook fresh pasta and gently reheat the sauce and salmon. You'll get a result much closer to freshly made pasta than you would by reheating the entire assembled dish.
Common Q + A's for Creamy Blackened Salmon Pumpkin Alfredo Pasta
Pumpkin Alfredo is creamy, savory, slightly earthy, and subtly sweet. The pumpkin doesn't make the sauce taste like pumpkin pie; instead, it adds body, richness, and a mild autumnal flavor to traditional Alfredo.
In this recipe, blackened seasoning adds smoky spice that helps balance the sweetness of the pumpkin.
Yes! Salmon's rich, savory flavor pairs surprisingly well with pumpkin. The pumpkin is mild and slightly sweet, while the blackened salmon brings smokiness, spice, and savory flavor that creates a delicious contrast.
I use wild-caught Sockeye salmon, which has a rich flavor and firmer texture. However, Atlantic, King, Coho, or another salmon variety you enjoy can also work.
Just remember that cooking times can vary depending on the variety and thickness of your salmon.
Absolutely. Thaw frozen salmon completely in the refrigerator and pat it dry before seasoning. Removing excess moisture helps the olive oil, honey, and blackened seasoning adhere better to the fish.
Yes! Canned 100% pure pumpkin puree is perfect for this recipe and makes preparation incredibly easy.
No. Make sure you're using pure pumpkin puree and NOT pumpkin pie filling.
Pumpkin pie filling typically contains added sweeteners and dessert-style spices, while pure pumpkin contains only pumpkin and has the neutral flavor needed for a savory pasta sauce.
Definitely. Homemade pumpkin puree can be used in place of canned pumpkin. Just make sure it's blended until very smooth and isn't excessively watery before adding it to your Alfredo sauce.
Yes. While homemade Alfredo sauce gives you more control over the flavor and consistency, your favorite good-quality store-bought Alfredo can make this an even quicker weeknight dinner.
Avoid overheating your Alfredo sauce, especially once everything is combined. Keep the heat relatively low and stir gently.
If the sauce becomes too thick, add a splash of reserved pasta water, milk, cream, or broth until it reaches your desired consistency.
Pumpkin puree naturally thickens Alfredo sauce, and the pasta will continue absorbing sauce as it sits.
Reserve some pasta water before draining your noodles and gradually stir it into the sauce until it's silky and creamy again.
Short-cut pasta shapes that catch creamy sauce work particularly well. Try rigatoni, cavatappi, penne, fusilli, rotini, or medium shells.
Fettuccine, linguine, or tagliatelle are also delicious if you prefer long pasta.
Absolutely! Substitute your favorite gluten-free pasta and verify that your Alfredo sauce and blackened seasoning meet your dietary needs.
Blackened chicken is my first recommendation because its savory flavor works beautifully with pumpkin Alfredo.
You can also use shrimp, scallops, chicken or turkey sausage, or skip the meat entirely and add mushrooms, chickpeas, crispy tofu, or roasted vegetables.
Yes! Simply omit the salmon and add something hearty such as sautéed mushrooms, roasted cauliflower, chickpeas, spinach, or kale.
Be sure your Alfredo sauce and cheeses, if applicable, meet your dietary preferences.
Spinach, kale, mushrooms, broccoli, Brussels sprouts, peas, and roasted cauliflower can all complement the creamy pumpkin sauce.
Mushrooms + spinach would be an especially delicious combination because the mushrooms reinforce the earthy fall flavors while spinach adds freshness.
Increase the blackened seasoning or add red pepper flakes, cayenne pepper, or a little hot sauce to the pumpkin Alfredo.
You can also season the finished pasta with extra blackened seasoning, but taste first since seasoning blends can contain significant salt.
Because the pasta is already rich and satisfying, pair it with something fresh or vegetable-forward, such as a simple green salad, roasted broccoli, asparagus, Brussels sprouts, green beans, or sautéed greens.
Garlic bread or crusty bread is also perfect for soaking up any extra pumpkin Alfredo sauce.
You can prepare the components ahead, but this pasta is best when freshly assembled.
For meal prep, prepare the pumpkin Alfredo sauce and salmon separately and refrigerate them. When you're ready to eat, cook the pasta and gently reheat the sauce and salmon before assembling.
Store leftovers promptly in an airtight container in the refrigerator and enjoy them within about 3 days for the best quality.
Reheat the pasta gently over low heat with a splash of milk, cream, broth, or water to loosen the sauce.
If possible, reheat the salmon separately or add it near the end so it doesn't become dry from prolonged cooking.
I don't recommend freezing the fully assembled dish for the best texture. Creamy Alfredo sauces can separate after freezing, cooked pasta can become softer, and reheated salmon can dry out.
For the creamiest sauce and most tender salmon, enjoy this pasta freshly made or refrigerated for a few days.
Absolutely! This Creamy Blackened Salmon Pumpkin Alfredo Pasta can be doubled for a larger family dinner or fall gathering. Use a large enough skillet or pot so you have plenty of room to toss the pasta evenly with the sauce without breaking up the salmon too much.
More Favorite Fall Recipes
If you thoroughly enjoyed this Creamy Blackened Salmon Pumpkin Alfredo Pasta recipe, don't forget to add these delicious creations to your "must-make" list:
- Homemade Pumpkin Chai Cinnamon Rolls
- Creamy Tuscan Tortellini Soup
- Southern Peach Cobbler Cinnamon Rolls
- Autumn Shaved Brussels Sprouts Caesar Salad with Butternut Squash
- Comforting Fall Harvest Pizza with Prosciutto
- Vegan Apple Cranberry Crumble Pie
- Creamy Vegan Cajun Pumpkin Alfredo Pasta
- Nourishing Jamaican Chicken Soup
- Baked Apple Honey Dijon Chicken Breasts
- Cranberry Maple Roast Chicken
- Sticky Maple Apple Chicken Wings
- Cozy Apple Recipes You Need This Fall
- Spicy Chili Garlic Ramen with Chicken + Veggies
- One Pot Creamy Cajun Chicken Orzo
- Sticky Orange Chicken Wings
- Creamy Roasted Apple Pumpkin Soup
- Cozy Pumpkin Spice Pancakes
- Sweet Potato Pie Overnight Oats
- Southern Peach Cobbler Cheesecake
MADE OUR RECIPE(S)?
If you tried my Creamy Blackened Salmon Pumpkin Alfredo Pasta or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Creamy Blackened Salmon Pumpkin Alfredo Pasta
Ingredients
ROASTED BLACKENED SALMON:
- 1 lb. wild-caught Sockeye salmon
- 2 Tbsps Extra virgin olive oil
- 1 tablespoon blackened seasoning, homemade or store-bought
- 1 tablespoon organic raw honey
CREAMY PUMPKIN ALFREDO:
- 1 (16 oz.) package Your fave short-cut pasta (You can use your fave pasta shape/type; See Notes for GF option)
- 2 cups Homemade Alfredo Sauce
- ½ cup pumpkin puree (Not pie filling!; See Post for how to make from scratch)
- 1 teaspoon blackened seasoning, homemade or store-bought (You can add more, if desired)
Instructions
TO MAKE THE ROASTED BLACKENED SALMON:
- Preheat the oven to 400 degrees Fahrenheit and line a small baking sheet with foil paper.
- Season your rinsed and patted dry salmon with the olive oil, blackened seasoning, and raw honey, rubbing everything atop salmon until completely coated. Add the salmon to baking sheet and roast (on the top rack) for 15-20 minutes or until fully cooked through. NOTE: When done, salmon should "flake apart" when touched gently.
- Remove from oven and using two forks, gently pull the flesh apart until roughly "shredded" and in large chunks. Set aside.
COOK THE PASTA:
- Cook pasta according to packaging. NOTE: rigatoni cooks about the same time as other pastas, usually 8-10 minutes, depending on brand.
TO MAKE THE PUMPKIN ALFREDO SAUCE:
- To make the sauce, see my Homemade Alfredo Sauce recipe. Add the pumpkin puree and blackened seasoning until combine in the sauce.
- When the rigatoni pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta. Feel free to add shredded salmon (if you're actually shredding it) to coat them, if desired. If not, add pasta to prepare plate(s) or bowl(s) and top with salmon fillets. Serve immediately!
- Bon Appetit!
Tips & Tricks
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Reheat the pasta gently over low heat with a splash of milk, cream, broth, or water to loosen the sauce. If possible, reheat the salmon separately or add it near the end so it doesn't become dry from prolonged cooking.
- PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
Nutrition
DID YOU MAKE THIS recipe?
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
LOVE THIS RECIPE?
LET US KNOW!