This is a fun fusion of a traditional comfort dish with fall ingredients!
1 cup of pumpkin puree provides more than 200% daily value of Vitamin A, which is essential for vision, skin health, and immune system support.
1 cup of pumpkin also contains 3g fiber, which can help with digestive health and keep you full longer.
Keeping the skin on increases intake of nutrients, specifically fiber, vitamin C, and antioxidants. For example, if you remove the skin, you are reducing the amount of fiber from 5g to 1.5g.
Most of an apple’s antioxidants are found in which part?
A. The core
B. The peel
C. The seeds
D. The flesh
Answer: B) The peel
Serves: 6
10 ounces uncooked elbow pasta
1½ tablespoon vegetable oil
1 green apple, diced ¼ inch
1½ tablespoon all-purpose flour
1 tablespoon curry powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 cup pumpkin puree
1 cup lite coconut milk
1 cup vegetable stock, low sodium
¾ cup sharp cheddar, grated from block
½ cup mozzarella, grated from block
¼ teaspoon salt
¼ teaspoon black pepper
1. Cook your pasta according to box instructions. Drain and reserve 1 cup of pasta water. Set aside in a medium sized bowl and cover.
2. In a large sauce pot over medium heat, add vegetable oil and apples. Sauté for 2 minutes or until apples are soft. Add flour and spices and stir roux mixture for 3 minutes.
3. Add pumpkin puree, coconut milk, vegetable stock and stir. Allow to simmer for 10 minutes. Stir frequently.
4. Add the cheddar and mozzarella cheese and stir until mixture is creamy and pulls from spoon.
5. Add pasta and mix uniformly.
6. Adjust for taste. Add extra pasta water if desired to adjust consistency. Serve hot.
Calories: 310 | Total Fat: 11 g | Saturated Fat: 5 g | Sodium: 210 mg
Total Carbohydrate: 45 g | Dietary Fiber: 4 g | Total Sugar: 5 g | Added Sugar: 0 g | Protein: 12 g