Creamy Pumpkin Pasta

This recipe is for 11+ months babies and up

A beautiful, creamy pumpkin pasta that is the perfect introduction to Fall! If you and your kids are pumpkin lovers, you have to give this recipe a try. It is easy to make, with simple, clean ingredients and blended together into a flavorful, creamy, vibrant sauce. The sauce is made by blending cooked or canned pumpkin with butter, onion, parmesan, creating a rich, velvety texture. The mild sweetness of pumpkin pairs well with a hint of garlic, making the dish both flavorful and comforting. Pumpkin is rich in vitamins A and C, which support growing bodies and boost the immune system, it is high in fiber, which is great for digestion along with healthy carbs, folate, potassium & more! Besides being absolutely delicious, this dish takes about 20 min to make and can be paired with your favorite protein like shrimp, chicken, fish or served alone. Can be served for a quick, easy lunch along side some fruit or as an easy dinner idea for 1 year old’s or toddlers . What a fun way to bring in the fall spirit!

Tip:

The sauce freezes really well on it’s own, you can make a double batch and freeze, when ready to heat just thaw or heat up a little on the stove with a little water to thin it out and add to your favorite pasta!

Substitutions:

For the pumpkin you can substitute with butternut squash puree

To make this dish dairy-free you can substitute the butter with non-dairy butter or any neutral oil

For the parmesan cheese you can substitute with 1/4 cup nutritional yeast

If you don’t like the taste of onion you can omit it all together

For pasta you can substitute with chickpea pasta, brown rice pasta, red lentil pasta or any gluten-free alternative of your choice

If you enjoyed this recipe, here are a few more you can check out:

Avocado Pesto Pasta 

Spinach Ricotta Pasta 

Olive Oil Broccoli Pasta