Monday, September 23, 2013

Guilt-Free Creamy Pumpkin Pasta (Guest Post)

I have a great post for you all today from  Meredith K. on behalf of ReadySetEat.  This Creamy Pumpkin Pasta is perfect for the fall and it's guilt-free.  This dish will definitely be making it's way to my dinner table very soon.



If you’ve been in a bakery or coffee shop lately, you’ve probably noticed that pumpkin season has officially arrived! From muffins and cheesecakes to lattes and blended drinks, pumpkin makes its presence known as soon as fall arrives and can take on all kinds of edible, delicious forms, whether you’re craving it first thing in the morning or incorporating it into your favorite easy recipes for dinner.
Just as easy chili recipes (another fall comfort food favorite) can range from vegetarian and light to beef-filled and hearty, pumpkin is incredibly versatile. It can be prepared sweet or savory, eaten in chunks or pureed, and you can even roast the seeds for a salty snack. Best of all, there’s no reason to feel guilty about constantly craving it this fall; since pumpkin is technically a fruit, it can be a healthy addition to all kinds of recipes if it’s prepared correctly.
If you’re craving pumpkin but trying not to go overboard with those not-so-healthy pumpkin pastries or drop big bucks on a pumpkin coffee drink, this recipe for creamy pumpkin pasta is sure to hit the spot. This is definitely one of the healthier fall comfort-food recipes out there, too; the recipe calls for egg substitute instead of shell eggs for a lower fat content, the pumpkin will give you that creamy, comforting sauce you crave without calling for higher-fat heavy or sour cream.
Try it out tonight and enjoy pumpkin season to its fullest!
Creamy Pumpkin Pasta
Total Time: 30 minutes
Serves: 4
  • 8 ounces dry penne pasta, uncooked
  • 1 cup solid-pack pumpkin
  • 1/3 cup fat free milk
  • 3 tablespoons chive and onion cream cheese spread
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Egg Beaters® Original
  • 1/4 cup grated Parmesan cheese, divided
Cook pasta according to package directions. While pasta is cooking, combine pumpkin, milk, cream cheese spread, garlic salt and pepper in a medium bowl. Cover with microwave-safe plastic wrap and microwave on high for 1 to 2 minutes or until warm and cheese melts when stirred. Slowly whisk Egg Beaters into the pumpkin mixture and set aside.
Combine cooked pasta, pumpkin mixture and 2 tablespoons parmesan cheese. Stir to combine and heat over low heat for 1 to 2 minutes or until hot. Sprinkle remaining parmesan cheese over top.


Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat. Browse through more quick and delicious dinner ideas at www.readyseteat.com.


4 comments:

  1. Wow that is a beautiful pasta dish you created. Definitely want to give this a try!

    Happy Blogging!
    Happy Valley Chow

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  2. This sounds great! I just made my first pumpkin recipe for the fall and I'm looking forward to trying more!

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  3. This looks creamy and yummy! The veg looks super fresh and crunchy too! Love it!

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  4. Creamy pumpkiny pasta without the cream?! You can count me in!

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