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| Cheesy pumpkin pasta recipe |
SNEAK SOME VEGETABLES INTO THE KID'S FAVORITE DISH- TRUST ME
THEY WON'T KNOW THE DIFFERENCE
GRAB 300 grams uncooked whole wheat pasta (we used fusillli),
2 cups non-fat milk, 2 cups diced pumpkin, 1 cup grated low-fat cheddar cheese,
salt, pepper, and nutmeg to season, grated Parmesan
MAKE Cook whole wheat pasta according to package directions.
In a saucepan, combine milk and pumpkin. Bring to a boil and simmer until
vegetables are tender. Mash vegetables using a fork and pass through a sieve.
Add cheddar cheese; stir over low heat until cheese has melted and sauce has
thickened. Adjust seasoning with salt, pepper, and nutmeg. Transfer to individual
serving bowls and dust with grated Parmesan cheese just before serving, if
desired
