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Creamy Pumpkin Pasta

A quick and easy fall-inspired dish that's high in protein and perfect for busy weeks.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 oz whole wheat pasta Alternative: use any pasta shape you like.
  • 1 can pumpkin puree
  • 1 cup Greek yogurt For vegan version, replace with plant-based yogurt.
  • 1 cup chicken or vegetable broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste salt and pepper
  • to taste Fresh spinach or kale Optional, for extra greens.
  • to taste Grated Parmesan cheese For serving.

Method
 

Cooking the Pasta
  1. Prepare the pasta according to the package instructions. Once cooked, drain and set aside.
Making the Sauce
  1. In a pan over medium heat, combine the pumpkin purée, Greek yogurt, and chicken or vegetable broth. Stir until smooth, then season with garlic powder, onion powder, salt, and pepper.
Combining & Serving
  1. Add the cooked pasta to the sauce and toss until evenly coated. Optionally fold in spinach or kale for extra greens. Serve hot, topped with grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. For extra flavor, add roasted veggies like zucchini or bell peppers.