Pumpkin Alfredo

Serves: 10
Total Calories: 101


1 (8-ounce) package fresh pasta (cheese ravioli are wonderful! Although I used penne pasta)
1 1/2 cups (1/2 batch) Guiltless Alfredo Sauce
1/2 tablespoon butter
1/4 cup finely chopped onion
2 tablespoons chicken broth
1 tablespoon freshly chopped sage (or 1/2 teaspoon dry sage leaves)
1/2 tablespoon fresh thyme (or 1/2 teaspoon dried thyme)
1/2 cup canned pumpkin


1. Cook the pasta according to package directions.

2. In a separate saucepan, melt the butter on medium heat. When melted, add onion and sauté until it is translucent and fragrant.

3. Add chicken broth and herbs. Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine, and cook until heated through. Serve immediately over cooked pasta.

Nutritional Facts:

Serves: 10
Total Calories: 101
Calories from Fat: 10

This Pumpkin Alfredo recipe is from the 2013 HomeCook'n Collection Cookbook. Download this Cookbook today.

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