Pumpkin Pasta
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 Stephenson4
servings5
minutes8
minutesIngredients
- 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!)
- 1/4 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!