- 4 cup (Cooked) White Pasta
- 0.5 cup Plain Canned Pumpkin
- 0.5 cup Milk - Dairy or Plant-Based
- 0.25 cup Parmesan Cheese, finely grated
- Salt, to taste
Directions
- Cook pasta according to the directions on the box.
- Once cooked, transfer pasta into another pan with pumpkin and milk over low heat.
- Stir in Parmesan until smooth.
Allergen Note:
- Wheat
- Milk
Substitution notes:
- Use refined gluten-free white pasta if wheat is not tolerated.
- Swap dairy milk for your favorite plant-based milk
- Pumpkin purée may be replaced with peeled, well-cooked yellow squash purée.
Nutrition Facts
| Total Servings | 4 |
| Single Serving Size | 1 Cup |
| Amount Per Serving | |
| Calories | 310 |
| Total Fat | 9 g |
| Sodium | 320 mg |
| Carbohydrates | 40 g |
| Dietary Fiber | 1.5 g |
| Protein | 12 g |
