Pumpkin Pasta Best Dishes

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Pumpkin Pasta

"Tasty! Connor authorized!"

Ingredients :

6 oz entire wheat penne pasta
3/four cup pumpkin puree
3/4 cup low sodium chicken broth
1/four cup nonfat milk
1 teaspoon margarine
1/four teaspoon onion powder
1/4 teaspoon ground black pepper
1/four teaspoon salt
1 pinch floor cloves
1 pinch ground nutmeg
1 pinch floor cinnamon
1 pinch floor ginger
1/4 cup grated Parmesan cheese, plus greater for serving

Instructions :

Prep : 5M	Cook : 3M	Ready in : 20M

Fill a huge pot with gently salted water and produce to a rolling boil over excessive warmth. Once the water is boiling, stir in the penne, and go back to a boil. Cook the pasta uncovered, stirring once in a while, till the pasta has cooked through, but remains organization to the chew, about 11 mins. Drain nicely in a colander set within the sink.
Heat the pumpkin puree, chook broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a big skillet over low heat until heated through, approximately five mins. Stir inside the drained pasta, and toss with the Parmesan cheese.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it calmly, and make clean-up easier.

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