Ingredients:
1 pound Whole Wheat penne pasta 1 cup 2% milk
1 Tablespoon whole wheat flour
1/2 cup pure pumpkin puree
2 tablespoons butter (or Earth Butter)
1/2 cup grated parmesan cheese, plus more for topping
Optional: 1/4 cup chopped sage
Directions:
1. In a large pot of boiling with salted water, cook the pasta until al dente. Drain.
2. In the same pot, add the milk and whole wheat flour. Whisk until sauce thickens 5-6 minutes. Stir in the pumpkin and butter and bring to a boil for a couple minutes. Return the pasta to the pot and top with Parmesan and sage.
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