Winter Pumpkin Pasta Bake
This is true comfort food. It combines one of my favorite winter vegetables with the notion of mac ‘n’ cheese. How yum is that?
Answer: Totally. Better yet, it is so easy to make, it requires virtually no effort, a boon if you are fatigued from cancer treatment. Time to get cooking.
Meal: Serves: 6
1 pound whole wheat penne pasta
3 tablespoons olive oil
1-15 ounce can organic pumpkin puree
2 cups whole milk
3 cups gruyere cheese, shredded
1 teaspoon nutmeg
¼ teaspoon allspice
1 teaspoon salt
¼ parmesan cheese, grated
Preheat oven to 350 degrees
2. Cook the pasta until al dente according to the box instructions. Once cooked, drain and place back in pot. Toss with olive oil.
3. In a large bowl mix together the pumpkin puree, milk, gruyere cheese, nutmeg, allspice and salt. Fold in the pasta until everything is combined
4. Pour the pasta mixture into a greased baking dish. Top with parmesan cheese and bake for about 20 minutes or until the top is golden brown and the middle is warm.