Pumpkin Mac-n-Cheese
220 calories per serving
4 servings
Sides
Vegetarian
Ingredients:
1/2 cup Pumpkin Puree
1/2 cup Greek-style low-fat yoghurt
1.5 oz Cheddar cheese, chredded
1 oz Mozzarella (part-skim)
1 Garlic clove (might want to use 1/2 a clove if serving to kids)
1/2 tsp Salt
2 cups Pasta, uncooked (fusilli or bowties recommended. If using elbows, reduce to 1.5 cups)
Instructions:
In a blender or food processor, combine pumpkin, garlic, yoghurt and salt until smooth. Set aside.
Boil pasta in heavily salted water according to package instructions. Drain and reserve 1/2 cup of pasta cooking water.
Return pasta to pot and add pumpkin mix and shredded cheeses. Stir until cheese is melted and the pasta is coated in sauce. Add a splash of the reserved pasta water to thin the sauce if necessary.
Serve and enjoy!
**Personally, I like to mix in a dash of hot sauce to the mix...give it a try if you're feeling spicy!**
Substitutions:
Yoghurt: cottage cheese, ricotta, mascarpone or other soft cheese