Whole Grain Pasta & Pumpkin Bake

Yield: 4 servings
Calories: 489
Theme: Dinner
pumpkin pasta

During the COVID-19 pandemic people have been stocking up on non-perishables. A versatile canned good you can pick up next time you're at the grocery store is canned pumpkin. Use one can to make this delicious and creamy pasta bake.

 

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Ingredients

  • 3/4 lb whole grain penne
  • 1 (15 oz) can coconut milk
  • 1 (15 oz) can unsweetened pumpkin puree
  • 1 clove garlic, peeled
  • 1/2 tsp paprika
  • Kosher salt and cracked black pepper, to taste
  • 1 cup whole wheat breadcrumbs, toasted

Directions

1. Preheat oven to 350°F. 

 

2. Bring a large pot of water to a boil and season liberally with salt. Cook the pasta 2 minutes under the package instructions. Reserve 2 cups of the pasta water and set aside. Drain the pasta and place the pasta into a mixing bowl and set aside.

 

3. Place the coconut milk, pumpkin puree, garlic, salt and lots of cracked black pepper into a blender. Blend until smooth, adding some of the pasta water to thin if necessary. The noodles will absorb a lot of the sauce so it should be thin enough to easily pour from the carafe.

 

4. Pour the pumpkin sauce over the pasta and stir to coat. Place into a baking dish and top with breadcrumbs. Place into the oven for 15 minutes until golden brown and bubbling around the edges.