Libby's pumpkin puree is by far the best ingredient when baking (It's great in oatmeal too). After reading Madison's blog about her love for pumpkin, I was inspired to create a similar recipe with a few tweaks. I did not have all of the ingredients listed so I adjusted.
Whole Wheat Pasta in a Creamy Pumpkin Sauce
2 cups whole wheat pasta (I used bow tie)
1 cup pumpkin puree (Libby's is awesome)
1 tbsp butter
1/2 cup 0% plain greek yogurt (I used Oikos)
3/4 cup milk (NF or 1%)
14.5 oz can of diced tomatoes
1/4 tsp Oregano
1/4 tsp Basil
1/3 cup Goat Cheese crumbles
Salt and Pepper as needed
Prepare pasta normally and set aside, but keep warm. In a skillet melt butter, add milk, salt, pepper, and let warm for 2 minutes. Add pumpkin puree and greek yogurt until creamy. Add diced tomatoes and spices and let simmer for 3-4 minutes.
Combine pasta and creamy pumpkin sauce. Sprinkle goat cheese/Parmesan, VIOLA!
My darling 17 year old brother says, "This isn't for sauce, this is for pumpkin pie!" :) Guess I will be whipping up a pumpkin pie for him soon.
On a whim Mark and I went to Meijer to grab batteries. I found that Great Harvest delivered fresh bread TODAY! I contained myself and just grabbed one loaf of Whole Wheat Cranberry Walnut, this bread is so delicious.
[We may have snacked on some in the car]
Off to bed! A lot of fun things to come this weekend, including