This recipe was one of those risk-takers. You know the recipe that sounds sort of strange but maybe has some potential? I mean, whoever would have thought to combine pumpkin and pasta? Well, apparently The Vegan Stoner did. I was intrigued with the idea of using winter squash or pumpkin to create a creamy pasta dish. From the reviews/comments, it sounded like a healthier alternative to macaroni and cheese. And I was very surprised! My version of Pumpkin Pasta is pretty yummy, fairly healthy, quick to make and a great comfort food dish! It makes a great weeknight supper when you're tired and don't want to put a lot of effort into dinner. Which pretty much sums up this evening for me :)
1 box whole wheat penne pasta (about 13 ounces)
1 1/2 cups canned pumpkin
2 Tablespoons vegan margarine (I use Blue Bonnet Light)
1/8 teaspoon cayenne
1/2 teaspoon garlic powder
1 1/2 teaspoon paprika
salt to taste
Cook pasta and drain. Then, combine pasta and rest of ingredients in large skillet or Dutch oven. Cook for 10 to 15 minutes. Makes 4 servings.
No comments:
Post a Comment