Description
A comforting twist on classic mac and cheese featuring creamy pumpkin for a delicious and healthful dish.
Ingredients
Scale
- 6 oz Mezzi rigatoni (or your preferred pasta, about 3–4 cups)
- ½ cup Pumpkin puree
- ¾ cup Unsweetened coconut milk or heavy cream
- ¾ cup Shredded sharp cheddar cheese
- ¼ cup Shredded parmesan cheese
- 2 tbsp Unsalted butter
- 2 Cloves garlic (grated or minced)
- 2 tbsp Shallot (finely chopped)
- 1 sprig Fresh rosemary
- 2 Sage leaves
- 1 Bay leaf
- ½ tsp Dried thyme
- ½ tsp Smoked paprika
- ¼ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ¼ tsp Ground black pepper
- ½ tsp Salt
- Freshly grated parmesan cheese (for garnish)
Instructions
- Cook the pasta in a large pot of salted boiling water until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.
- In a medium saucepan, melt the butter over medium heat, then add shallot, bay leaf, rosemary, and sage. Simmer until fragrant, then add garlic and sauté for 1 minute.
- Add pumpkin puree and stir well, then add coconut milk and all the spices. Stir continuously until heated through and smooth, then let it simmer gently for about 2 minutes.
- Remove sage leaves, bay leaf, and rosemary sprig. Stir in cheddar and parmesan until melted and smooth.
- Add the cooked pasta and reserved pasta water, gently folding until well combined and coated.
- Serve hot and garnish with freshly grated parmesan cheese if desired.
Notes
For best flavor, use fresh herbs. You can add cooked chicken or bacon for extra protein.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin, mac and cheese, comfort food, fall recipes, vegetarian