Description
A cozy and comforting dish that combines creamy mac and cheese with the warm flavor of pumpkin, perfect for fall or any time of year.
Ingredients
Scale
- 6 oz Mezzi rigatoni or preferred pasta
- ½ cup Pumpkin puree
- ¾ cup Unsweetened coconut milk or heavy cream
- ¾ cup Shredded sharp cheddar cheese
- ¼ cup Shredded parmesan cheese
- 2 tbsp Unsalted butter
- 2 Cloves garlic, grated or minced
- 2 tbsp Shallot, finely chopped
- 1 sprig Fresh rosemary
- 2 Sage leaves
- 1 Bay leaf
- ½ tsp Dried thyme
- ½ tsp Smoked paprika
- ¼ tsp Ground cinnamon
- ⅛ tsp Ground nutmeg
- ¼ tsp Ground black pepper
- ½ tsp Salt
- Freshly grated parmesan cheese for garnish
Instructions
- In a large pot of salted boiling water, cook the pasta according to the instructions until it’s al dente. Reserve about 1/3 cup of the cooked pasta water.
- In a medium saucepan, melt the butter over medium heat. Add the shallot, bay leaf, rosemary, and sage. Allow the herbs to simmer until fragrant, then add the garlic and sauté for about 1 minute.
- Add the pumpkin puree and stir. Then add the coconut milk and spices, and heat through until smooth, simmering for about 2 minutes. Remove the herbs.
- Stir in the cheddar and parmesan cheese until melted and smooth.
- Add the cooked pasta and reserved water, folding gently until evenly coated.
- Serve hot, garnished with freshly grated parmesan cheese.
Notes
For a creamier texture, increase the amount of coconut milk or cream. Experiment with different cheeses for a unique taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg