Easy Pumpkin Alfredo
Prep 20 mins
Cooking 30 mins
This deliciously creamy low FODMAP pumpkin alfredo is made with a low FODMAP safe serve of Japanese pumpkin.
The recipe is Monash University Low FODMAP Certified™ as part of the Monash University Certification Program.
|3 tablespoons garlic-and-onion-infused olive oil, divided|
|300g Japanese pumpkin, peeled and roughly chopped|
|1½ cups lactose-free milk or dairy-free low FODMAP alternative|
|375 low FODMAP pasta, gluten-free if required|
|2 chicken breasts, sliced into bite-size pieces|
|60 g baby spinach leaves|
|½ cup grated Parmesan|
|Salt and pepper|