Meatless Monday

Stay with me here, this is not as exotic as it seems and will knock your socks off! Heart healthy pumpkin and whole wheat penne is hidden in this non-traditionally traditional comforting feel good dish.

Pumpkin Mac and Cheese

Serves 6 

½ pound whole wheat penne 

salt & pepper, to taste 

1 tablespoon olive oil 

1 tablespoon margarine or real butter

1 small onion, diced 

1 teaspoon dried thyme 

3 tablespoons all-purpose flour 

1 cup vegetable stock

1 small can of Pumpkin (not pie mix)

½ cup unflavored soy milk, almond milk or milk 

½ cup cream cheese alternative or cream cheese 

¼ teaspoon ground nutmeg 

1/3 cup whole-wheat bread crumbs 

 1/3 cup french fried onions

Preheat oven to 425F.
In a large pot over high heat, bring salted water to a boil. Add the pasta and cook according to package directions until it is al dente. Drain and set aside.

In a small bowl mix together breadcrumbs and french fried onions. Set aside.

While pasta is cooking, heat a medium bottomed pan over medium heat. Add the oil and margarine. Add the onion and thyme to the pan and cook for 2 minutes.
Stir the flour into the pan and cook for 2 minutes.
Whisk the stock into the pan. Stir in the roasted pumpkin, milk and bring to a simmer.
Stir in the cream cheese, nutmeg and salt and pepper to taste. Stir until thoroughly combined.
When sauce is well combined, stir in the drained pasta. Transfer to a baking dish and top with breadcrumb mixture.

Bake for 15-20 minutes, or until browned and bubbly. Remove from oven and let sit 5 minutes before serving. You may top with any cheese you like. Experiment with different kinds of cheese and let me know what you think.

Meatless Monday