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Pumpkin Pasta

Ann Woo Stephenson

Ann Woo Stephenson

Pumpkin Pasta for Babies and Toddlers

This creamy pasta deliciousness is 10000% Eller approved bc I’ve never seen him put down a meal so fast! This dish comes together really quickly and you could easily reheat in microwave or stove top! I used chickpea pasta and Kettle and Fire chicken bone broth for some extra protein but feel free to use whatever you have on hand. I think you could sub in whole milk instead of the cream cheese but I haven’t tried it yet. I do think the cream cheese adds that creaminess to it though. Let me know if you try it!

Pumpkin Pasta

Recipe by Ann Woo Stephenson
Servings

4

servings
Prep time

5

minutes
Cooking time

8

minutes

    Ingredients

    • 1/2 cup

      diced onions

    • 1/2 tsp

      olive oil

    • 1 tsp

      minced garlic

    • 1/2 cup

      pumpkin purée (make sure only ingredient is pumpkin!)

    • 1/2 cup

      chicken bone broth (I use @kettleandfire)

    • 1/4 cup

      cream cheese (check ingredient label)

    • 1/8 cup

      grated parmesan

    • 2 cups

      cooked pasta (I used chickpea pasta for extra protein)

    • 1/8 cup

      pasta water

    Directions

    • Heat medium sized pot or deeper dish pan over medium heat and add olive oil, garlic, and onion. Sauté for a couple of minutes or until translucent.

    • Turn down heat to low and add pumpkin purée, chicken bone broth, and cream cheese and stir together for about five minutes until sauce is well combined and thickened.

    • Add grated Parmesan and stir for another minute.

    • Add cooked pasta and pasta water to pot and stir everything together until sauce is mixed well with pasta.

    • Serve and enjoy!

      Pumpkin Pasta

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