Creamy Pumpkin and Chestnut Pasta
Ingredients
The pasta
-
170
g
whole wheat egg noodles
The sauce
-
1
small
onion, finely chopped
-
¾
cup
pumpkin puree
-
¾
cup
unsweetened soy milk
-
½
cup
water
-
1
tsp
salted herbs
-
¼
tsp
freshly cracked black pepper
-
A generous grating
fresh nutmeg
-
20
g
low fat cream cheese
-
100
g
ready to eat chestnuts, crumbled
-
2
tbsp
fresh basil, chopped
Instructions
- Cook the noodles according to package instructions, then drain and set aside.
- In a non-stick skillet, cook the onion over medium heat until translucent.
- Add the pumpkin puree, soy milk, water, salted herbs, black pepper, and nutmeg, then stir to combine and simmer for about 5 minutes.
- Stir in the cream cheese and chestnuts until the cheese is melted.
- Toss in the cooked pasta and fresh basil, mixing well.
- Serve immediately, garnished with crumbled chestnuts and basil.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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