This Healthy Pumpkin Pasta Recipe is Perfect for Fall!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often more affordable.

Season pasta water with salt and bring to a boil.

Slice portobello mushrooms thinly and add to a skillet over medium heat.

Saute mushrooms until most of the water has released, then set aside on a plate lined with paper towels.

In the same skillet, add chopped onions and garlic; sauté until onions are translucent.

Add pumpkin puree to the skillet and warm it up for a few minutes.

Pour in chicken broth to thin the pumpkin mixture to a sauce-like consistency.

Once simmering, add half a block of cream cheese and whisk until combined.

Add cooked pasta to the sauce, mixing well; ensure some pasta water is still in the pasta to prevent drying out.

Incorporate grated Grier cheese and Parmesan cheese into the pasta mixture, then turn off the heat.

Plate the pasta and top with the sautéed mushrooms and micro arugula.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens