pumpkin alfredo

Name: Pumpkin Alfredo
Prep time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 5-10 clove(s) garlic, peeled, whole; 1 medium sweet onion, sliced or chopped; 1-2 bunch(es) fresh spinach, slivered; 1 teaspoon(s) salt; - black pepper to taste; dash(es) red pepper flakes, optional; 8 ounce(s) cream cheese; 2 cup(s) chicken broth; 2 tablespoon(s) parmesan; 4 - mini babybel cheese; 2 cup(s) pumpkin puree, pure

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Jane Manookin

Salina, KS

Updated on Jul 8, 2015

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.

Rate

prep time 30 Min

cook time

method Stove Top

yield 6 serving(s)

Ingredients

5-10 cloves garlic, peeled, whole
1 medium sweet onion, sliced or chopped
1-2 bunch fresh spinach, slivered
1 teaspoon salt
- black pepper to taste
dash red pepper flakes, optional
8 ounces cream cheese
2 cups chicken broth
2 tablespoons parmesan
4 - mini babybel cheese
2 cups pumpkin puree, pure

How To Make pumpkin alfredo

Step 1

Roast garlic in skillet over medium heat. When outsides are golden, and cloves begin to soften, remove and mash into paste. Return to skillet.

Step 2

Add onion to skillet and saute gently until soft. Add spinach, salt, pepper, and red pepper. Cook and stir until starting to brown.
Step 3

Add 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.
Step 4

Remove from heat. Stir in pumpkin. Serve.
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