pumpkin whole grain pasta recipe

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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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)

Preheat oven to 350°F.

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.

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.

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.