8 oz organic black bean rotini (we also added the last of the whole wheat elbows we had hanging around in the pantry that were begging to be used)
2 cups organic pumpkin purée
2 tsp minced garlic
1/4 tsp pumpkin pie spice
1/4 tsp pepper
1/2 tsp salt
2 tbsp butter spread (for #dairyfree, we use @earthbalance buttery spread) 1 cup milk of choice (for dairy free, almond milk is best for creaminess)
1 cup shredded cheese (for dairy free, we’ve used nutritional yeast on pasta)
1
Cook pasta according to package directions.
2
In a separate saucepan, combine all remaining ingredients and let boil.
3
Afterwards, lower heat and stir until all butter and cheese has melted.
4
Pour over pasta and enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Pasta
Ingredients
8 oz organic black bean rotini (we also added the last of the whole wheat elbows we had hanging around in the pantry that were begging to be used)
2 cups organic pumpkin purée
2 tsp minced garlic
1/4 tsp pumpkin pie spice
1/4 tsp pepper
1/2 tsp salt
2 tbsp butter spread (for #dairyfree, we use @earthbalance buttery spread) 1 cup milk of choice (for dairy free, almond milk is best for creaminess)
1 cup shredded cheese (for dairy free, we’ve used nutritional yeast on pasta)
Directions
1
Cook pasta according to package directions.
2
In a separate saucepan, combine all remaining ingredients and let boil.
3
Afterwards, lower heat and stir until all butter and cheese has melted.
4
Pour over pasta and enjoy!