Tuesday, April 24, 2012

Pumpkin Alfredo

18 oz frozen cheese ravioli (I used 5 cheese frozen)
1/2 jar alfredo sauce
1/2 tbsp margarine
1/4 c finely minced onion
1 tbs minced garlic
1 tsp dried sage
1/2 tsp dried thyme
2 tbsp chicken or veggie broth
1/2 c canned pumpkin

Cook frozen pasta as directed on bag. Melt margarine on medium. Add onions and garlic when melted to saute.

Add chicken broth and herbs. Scrape off side of pan and add pumpkin. Stir together and add alfredo sauce. Stir until all mixed. Cook until heated all the way through and serve over cooked pasta.

This is a version of a recipe from "Our Best Bites" This is so worth buying!! This recipe was super quick. I changed it a little but not much.