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Creamy Harvest Pasta
5 Prep Time
minutes
30 Cook Time
minutes
35 Total Time
minutes
3 Serving
size
Recipe written and created by Concerned Cook.
Print Recipe
Ingredients
- 2 cups milk
- 1 cup Parmesan cheese
- 1 cup shredded low-fat mozzarella cheese
- 1/4 tsp dried rosemary
- 8 oz dry chickpea pasta
- 1.5 cups frozen butternut squash cubes
- 1 onion
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 2 tsp extra virgin olive oil
- 1/8 cup pumpkin seeds or pepitas
Preparation
- Oil a baking sheet with extra virgin olive oil. Place sliced onions and butter squash cubes on the pan and season them with salt and garlic powder.
- Mix it so that all vegetables are seasoned, and place the pan in the oven at 400° for 30 minutes or until the butternut squash is lightly browned. Broil for a few minutes, if needed.
- In the meantime, boil the pasta according to package instructions.
- Heat a separate large pan to medium-high heat and add the milk.
- Once the milk is boiling, add the Parmesan and mozzarella cheeses. Mix until the cheese melts and the sauce thickens.
- Season the creamy sauce with rosemary, mix it in, and set aside.
- Drain the pasta and place it in the pan with the creamy sauce. Fold the pasta into the sauce until it’s all coated with it.
- Once the vegetables are roasted, plate the pasta and top with roasted butternut squash and onions.
- Garnish with pumpkin seeds and serve warm.
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