Pumpkin Alfredo Sauce
- 1 cup Shirley J Universal Cream Soup & Sauce Mix
- 4 cups water
- 1 cup canned pumpkin
- ¼ teaspoon Shirley J Chicken Bouillon
- ¼ teaspoon powdered garlic
- ¼ teaspoon cinnamon
- Dash white pepper
- Grated Parmesan cheese to taste
Combine water Chicken Bouillon and sauce mix in sauce pan, stir over medium heat. Bring mixture to a boil, reduce heat to simmer. Add pumpkin, garlic, cinnamon and pepper. Simmer 5 minutes. Serve over cooked pasta, topping with Parmesan cheese.
This recipe can be made gluten-free by using Shirley J Gluten Free Cream Soup & Sauce Mix and serving over gluten-free pasta.