Pumpkin Pasta


Original recipe makes 3 servings

•       6 ounces ARMBRUSTER laminated pasta

•       3/4 cup pumpkin puree

•       3/4 cup low sodium chicken broth

•       1/4 cup nonfat milk

•       1 teaspoon margarine

•       1/4 teaspoon onion powder

•       1/4 teaspoon ground black pepper

•       1/4 teaspoon salt

•       1 pinch ground cloves

•       1 pinch ground nutmeg

•       1 pinch ground cinnamon

•       1 pinch ground ginger

•       1/4 cup grated Parmesan cheese, plus more for serving



1.    Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ARMBRUSTER laminated pasta, and return to a boil. Cook them uncovered, stirring occasionally, until the nooeles has cooked through, but is still firm to the bite, about 7 minutes. Drain well in a colander set in the sink.

2.   Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained ARMBRUSTER laminated pasta, and toss with the Parmesan cheese.

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