Ingredients
• 2 cups whole grain or chickpea elbow pasta (or gluten-free)
• 1 cup unsweetened almond milk (or any milk)
• 1/2 cup pumpkin puree
• 1 cup shredded sharp cheddar cheese (or dairy-free alternative)
• 1/4 cup grated Parmesan (optional)
• 1 tbsp olive oil or butter
• 1 tbsp cornstarch (or arrowroot powder, to thicken)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp mustard powder (optional, for tang)
• Salt & pepper to taste
• Optional toppings: crushed breadcrumbs, chopped chives, extra paprika
Instructions
- Cook pasta according to package directions. Drain and set aside.
- In a saucepan over medium heat, warm olive oil or butter. Whisk in cornstarch and cook 1 minute.
- Gradually pour in milk, stirring constantly. Add pumpkin puree and whisk until smooth.
- Stir in garlic powder, onion powder, paprika, mustard powder, salt, and pepper.
- Cook 3–5 minutes, stirring often, until mixture thickens slightly.
- Reduce heat to low. Add cheddar and Parmesan, stirring until melted and creamy.
- Fold in cooked pasta until fully coated.
- Serve warm, topped with breadcrumbs for crunch or chives for color.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 4 , Calories : 280 , Net Carbs: 32g , Fats: 12g , Protein: 14g