Pumpkin Pasta

I am always tryin to find the best substitute for macaroni and cheese for my boys 🙂 They love mac and cheese a lot, and they can eat it almost daily, but we know KD isn’t healthy to consume often, so yep, homemade creamy pasta to the rescue 😀

3 c cooked pasta

Sauce
—
1 mini pumpkin 200-300 g, roasted in 400 F for half H then pureed with 3 tbsp veggie broth

Spray pan and saute 3 thinly sliced garlic til fragrant
Stir in pureed pumpkin then pour in 1 c veggie broth
Add in 3 tbsp cashew parmesan and season with 1 tsp Vegeta powder
Add in a pinch freshly grated nutmeg
Mix in cooked pasta and serve sprinkled with freshly cracked black pepper and a pinch of cayenne powder (or piri-piri powder)

My plate is the one with piri-piri, the boys’ is the one with patty 😀 No piri-piri for them 😀

Print Recipe

Pumpkin Pasta

Servings: 0

Ingredients

• 3 c cooked pasta
• 1 mini pumpkin 200-300 g roasted in 400 F for half H then pureed with 3 tbsp veggie broth
• 3 thinly sliced garlic
• 1 c veggie broth
• 3 tbsp cashew parmesan
• 1 tsp Vegeta powder

Instructions

• Spray pan and saute garlic til fragrant
• Stir in pureed pumpkin then pour in broth
• Add in cashew parmesan and season with Vegeta powder
• Add in a pinch freshly grated nutmeg
• Mix in cooked pasta and serve sprinkled with freshly cracked black pepper and a pinch of cayenne powder (or piri-piri powder)