Pumpkin Alfredo

Jane Manookin

By
@Jammeez

I needed something healthy and satisfying for lunch, and I was craving pumpkin. Put this over your favorite pasta or meat, with some crusty bread. Delicious!

(It's even better the next day!)

Note: Original Babybel cheese is Edam.


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Serves:

6

Prep:

30 Min

Method:

Stove Top

Ingredients

2 Tbsp
olive oil
5-10 clove
garlic, peeled, whole
1 medium
sweet onion, sliced or chopped
1-2 bunch
fresh spinach, slivered
1 tsp
salt
black pepper to taste
dash(es)
red pepper flakes, optional
8 oz
cream cheese
2-4 Tbsp
margarine
2 c
chicken broth
2 Tbsp
parmesan
4
mini babybel cheese
2 c
pumpkin puree, pure

Directions Step-By-Step

1
Roast garlic in olive oil in skillet over medium heat. When outsides are golden, and cloves begin to soften, remove and mash into paste. Return to skillet.
2
Add onion to skillet and saute gently until soft. Add spinach, salt, pepper, and red pepper. Cook and stir until starting to brown.
3
Add cream cheese and margarine. When melted, add chicken broth, milk, and parmesan. Periodically, scrape scorched cheese from bottom of skillet. Simmer, and add baby bel cheese. Cook until sauce thickens and cheese is melted. Again, scrape scorched cheese from bottom of skillet.
4
Remove from heat. Stir in pumpkin. Serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Other Tags: Quick & Easy, Healthy
Hashtag: #spinach