Pumpkin macaroni and cheese
How about a pumpkin mac and cheese?
Servings: 4
Ingredients
- 2 t. (500 ml) your choice of whole-grain pasta (preferably macaroni)
Sauce
- 1 t. (250 ml) cottage cheese 1%
- ¾ cup (180 ml) milk powder
- 1 ¼ of t. (310 ml) unsweetened canned pumpkin purée
- ½ tsp (2.5 ml) each: dried thyme and rosemary and ground cinnamon
- ¼ tsp (1.25 ml) each: nutmeg and ground cloves
- Pepper to taste
Gratin
- 1 t. (250 ml) low-fat fromage frais grated
Instructions
- Cook pasta according to package directions.
- In a food processor, puree all the ingredients in the «Sauce» section. Season generously with pepper.
- Add the sauce to the pasta and mix well. Add the grated cheese and bake au gratin. You can also melt it in the microwave. (OR Separate sauce into 4-6 individual portions and add to individual pasta portions just before serving. Top with grated cheese and bake au gratin).
- Serve with your choice of green vegetables or a nice salad.
Notes
*Low FODMAP** version
- Use lactose-free dairy products (powdered milk and cheese)
- Use quinoa or rice-based pasta