It's pumpkin season! One of my favorite seasons, to say the least. I'll leave my description of this recipe to a few words: It turned out to be absolutely delicious! This is a great alternative to macaroni and cheese and is a wonderful seasonal dish.
Pumpkin "Mac and Cheese"
Adapted from Peachy Palate
Ingredients:
1 box Quinoa pasta
2/3 cups pumpkin puree
1 cup unsweetened almond milk
1 can cannellini beans drained and rinsed, 4 T reserved
1c cherry tomatoes
1t whole grain mustard
Lemon pepper to taste
Dash of Italian seasoning
1/4t salt
1-2 T olive oil
Step 1: Cook pasta according to the directions on the box. Drain and set aside
Step 2: Blend pumpkin, milk, 4T beans, mustard, and all seasoning in a blender until smooth. Set aside.
Step 3: Saute tomatoes and the rest of the cannellini beans in olive oil until tomatoes are juicy and tender
Step 4: Combine noodles, sauce, and tomatoes and beans in a pan and heat on low until heated through. Serve Warm
Enjoy!
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