Creamy Pumpkin Pasta (Print Version)
# Ingredients:
01 -
12 oz macaroni, whole wheat or gluten-free.
02 -
1 tbsp olive oil or vegetable oil.
03 -
15 oz can of pure pumpkin puree.
04 -
2 cups of your preferred milk.
05 -
1/4 tsp ground nutmeg.
06 -
8 oz shredded sharp cheddar cheese.
07 -
Salt and pepper to your liking.
08 -
1/2 cup grated parmesan cheese.
09 -
1/2 tsp crushed chili flakes, or adjust as needed.
# Instructions:
01 -
Follow the directions on your pasta's package to cook it in salted water. Once cooked al dente, drain it and rinse under cool water.
02 -
Set your oven to 375°F and give it time to warm up.
03 -
Pour the oil into a large pan on medium heat. Toss in the nutmeg and stir for about 20 seconds until it's aromatic. Whisk the pumpkin puree and milk into the mix until it forms a silky sauce.
04 -
Turn the heat to low when the sauce starts to bubble. Slowly add the shredded cheddar and stir until it's melted and smooth. Sprinkle with salt and pepper to suit your taste.
05 -
Mix the cooked macaroni into the sauce until it's fully coated, then move everything into an oven-safe dish.
06 -
Spread the grated parmesan and chili flakes evenly over the top.
07 -
Place the dish in the oven for 20 to 25 minutes, or until the top is bubbly and lightly browned.
# Notes:
01 -
This creamy pumpkin pasta is perfect for chilly fall evenings when you're craving a comforting meal.
02 -
Want an extra touch? Add crunchy bacon bits or sprinkle toasted breadcrumbs on top!