Baked goods, pancakes, waffles, pies, and muffins are all delicious ways to incorporate pumpkin, but for something a little different we are taking the warm, fall flavors of pumpkin over to the savory side with this easy pasta dish. The result is a nutrition-packed, flavorful, creamy dish the whole family will enjoy. Plus, it's made in one pot and ready in less than 20 minutes!
This tasty recipe was developed by Happy Kids Kitchen for Veggie Buds Club.
"Learn to Love Veggies" Tip
There are so many wonderful children's books that feature pumpkin! Read a children's book before you eat to get your kids excited about eating some Pumpkin Pasta. A few of our favorite pumpkin books include: "Seed, Sprout, Pumpkin, Pie" by Jill Esbaum, "Pumpkin Pumpkin" by Jeanne Titherington, and "Apples & Pumpkins" by Anne Rockwell.
Substitute coconut yogurt or dairy-free cream cheese for the yogurt. Add in a sprinkle of nutritional yeast to get a little cheesy flavor or just omit the cheese entirely.
Want some extra veggies?
Add in some finely chopped cauliflower or kale with the pasta or throw in a couple handfuls of baby spinach at the end.
Want to make ahead?
Cook as directed above then pour into a greased 9-inch baking dish. Top with an extra sprinkle of cheese and/or ground pecans and breadcrumbs. Cover and refrigerate for up to 3 days. When ready to eat, bake at 350 degrees Fahrenheit until warmed through, about 30 minutes. Then broil the top to make brown and crunchy.
Want some great products that teach kids to learn to love veggies?
Check out our shop for kid-safe knives, interactive placements, and veggie-themed activity boxes!