Creamy golden noodles
Use canned pumpkin in this tasty pasta dish. Pumpkin is packed with vitamins and deserves a place at your table year-round!
Number of servings: 6-8
Serving size: 1 1/2 cups
8 ounces dry pasta (any shape)
1/2 cup onion, chopped, or 1/2 teaspoon onion powder
2 tablespoons olive oil
3 garlic cloves, minced, or 1/2 teaspoon garlic powder
1 15-ounce can pumpkin
3/4 teaspoon salt
3/4 teaspoon ground black pepper
Optional: 1/4 teaspoon turmeric
1/4-1/2 cup broth, water, or milk
1 cup cooked chicken, diced
1 15-ounce can pinto beans, drained and rinsed
1-2 cups vegetables, cooked
Time needed: 15 minutes preparation; 25 minutes cook time
- Prepare the pasta according to package directions. Set aside.
- Meanwhile, in a sauté pan, cook onions in vegetables oil over medium heat until softened, stirring occasionally. Stir in garlic.
- Add pumpkin, seasonings, and spices and stir until combined. Add chicken broth, milk, or water to reach desired sauce consistency.
- Once sauce is warmed through, add cooked pasta and optional additions such as meat, beans, or cooked vegetables.
- Serve warm.
|Total Fat:||5 g|
|Saturated Fat:||1 g|
|Total Carbohydrate:||36 g|
|Dietary Fiber:||4 g|
|Total Sugar:||4 g|
*Optional ingredients not included in the analysis.
Allergens: Check ingredients for possible allergens.
Tips and variations
Mix in leftover meat, canned beans, or canned fish to add extra protein.
This is a great recipe to use leftover vegetables. You may also mix in frozen or canned vegetables in step 4.
Use whole wheat pasta for extra flavor and nutrition.
Use any spices you like to suit your tastes. Try sage, thyme, or dill.
This was adapted from a recipe contributed by Kristin Lillemo (unpublished; original recipe).
Preserving winter squashes and pumpkins — Preserve pumpkins and squash for later use by freezing, canning, or drying.
Easy macaroni goulash — Cook a batch of homemade goulash that even Grandma would have loved. It is easier than you think!