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Ingredients
- 1 lb Cavatappi, elbow, or shell pasta , bean-based pasta for more protein
- 1 tbsp olive oil
- 1 15 oz can pumpkin puree
- 1 cup cottage cheese
- 3 tbsp Parmesan cheese
- 1 tsp garlic powder
- ½ tsp dried sage
- ½ tsp apple cider vinegar
Ingredients
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Instructions
- Cook the noodles in salted water to al dente according to package directions. Drain, and reserve 1 cup pasta water.
- In a medium saucepot, heat the oil over medium heat. Add the pumpkin, and cook for 5 to 6 minutes.
- Add the cottage cheese, parmesan cheese, garlic powder, sage, and apple cider vinegar.
- Add the drained noodles, and pasta water, ¼ cup at a time until you reach desired consistency. Enjoy!