Pumpkin Alfredo

Jane Manookin


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.


☆☆☆☆☆ 0 votes

30 Min
Stove Top


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

How to Make Pumpkin Alfredo


  • 1Roast garlic in skillet over medium heat. When outsides are golden, and cloves begin to soften, remove and mash into paste. Return to skillet.
  • 2Add onion to skillet and saute gently until soft. Add spinach, salt, pepper, and red pepper. Cook and stir until starting to brown.
  • 3Add cream cheese. 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.
  • 4Remove from heat. Stir in pumpkin. Serve.

Printable Recipe Card

About Pumpkin Alfredo

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

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