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Recipe by:

Dana Ramsey

Creamy Pumpkin Cottage Cheese Pasta

A creamy and protein-packed Pumpkin Cottage Cheese Pasta that brings the flavors of fall to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 12 ounces pasta (cavatappi or fusilli recommended)
  • 1 cup canned pumpkin puree
  • 1 cup cottage cheese (whole milk preferred)
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • ½ tsp. ground nutmeg
  • Salt and pepper to taste
  • 2 Tbsp. olive oil
  • Fresh sage or parsley for garnish (optional)

Equipment

  • Large pot
  • Large mixing bowl
  • Large skillet

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and reserve about a cup of the pasta water for later use.
  2. In a large mixing bowl, combine the pumpkin puree, cottage cheese, garlic powder, onion powder, ground nutmeg, salt, and pepper. Mix until well blended and creamy.
  3. In a large skillet, heat the olive oil over medium heat. Add the cooked pasta, then pour in the pumpkin-cottage cheese mixture. Stir gently until the pasta is thoroughly coated with the sauce. If too thick, add a splash of the reserved pasta water.
  4. Fold in the shredded cheddar cheese and continue stirring until it melts into the pasta.
  5. Serve the pasta immediately, garnished with fresh sage or parsley.

Notes

Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Reserve pasta cooking water for creaminess. Cook pasta to al dente for best texture.