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pumpkin alfredo

Jammeez avatar
Recipe by
Jane Manookin
@Jammeez
Salina, KS

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.

yield 6 serving(s)
prep time 30 Min
method Stove Top

Ingredients For pumpkin alfredo

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

How To Make pumpkin alfredo

  • 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.
  • 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. 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.
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