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Creamy Pumpkin Pasta

This creamy pumpkin pasta is a quick and nutritious fall dinner option that is high in protein and easy to prepare.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 oz whole wheat pasta
  • 1 can pumpkin puree (15 oz)
  • 1 cup Greek yogurt
  • 1 cup chicken or vegetable broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste
  • Fresh spinach or kale (optional) For extra greens
  • Grated Parmesan cheese for serving

Method
 

Cooking the Pasta
  1. Prepare the pasta according to the package instructions. Once cooked, drain and set aside.
Making the Sauce
  1. In a pan over medium heat, combine the pumpkin purée, Greek yogurt, and chicken or vegetable broth. Stir until smooth, then season with garlic powder, onion powder, salt, and pepper.
Combining & Serving
  1. Add the cooked pasta to the sauce and toss until evenly coated. Optionally fold in spinach or kale for extra greens. Serve hot, topped with grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Consider using whole grain or legume-based pasta for extra fiber and nutrition. For a vegan option, replace Greek yogurt with a plant-based alternative and omit cheese.