Ready in 60 minutes
Servings: 8 servings
1 can Organic Pumpkin Puree (15 oz)
16 oz Cauliflower Florets, cut into 1 inch pieces
16 oz quartered Brussel Sprouts
1 ½ tsp Olive Oil
¾ tsp Kosher Salt
12 ounces Pasta (I prefer to use chickpea pasta)
1 ½ tbsp Butter
¼ c Minced Onion
2 tbsp All Purpose or Gluten-free Flour
1 ½ c Fat-Free Milk
⅔ c Low Sodium Chicken or Veggie Broth
4 oz Grated Cheese, Sharp, Blend, or Low Fat.
4 oz Grated Mozzarella (I prefer Low Fat)
2 tbsp Fresh Grated Parmesan cheese
Salt, Pepper, Nutmeg
Non-Stick Cooking Spray
Preheat oven to 400
Line a large baking sheet with foil and coat with nonstick spray
Toss Cauliflower and Brussel sprouts with olive oil and season with salt. Spread in an even layer on prepared baking sheet.
Bake veggies in the oven for 30-35 minutes, until they are soft and begin to brown around the edges. Stir and rotate the veggies halfway through cooking.
While veggies roast, bring a pot of water to a boil. Cook pasta according to the package. Drain and set aside.
Over medium heat, melt butter.
Add in onion and cook over low heat about 2 minutes. Add flour and cook another minute or until flour is golden and well combined. Add milk and broth and whisk to combine, raising to medium-high heat until it comes to a boil. Cook about 4-5 minutes until it thickens slightly. Season with ¾ tsp salt and a pinch of nutmeg and pepper.
Once it begins to thicken, stir in pumpkin and cook until heated through- about 2 minutes. Remove from heat, add cheeses and parmesan and mix well until melted.
Add the cooked pasta and mix well, fold in the roasted veggies.
289 Calories, 9g Fat, 39g Carbs, 20g Protein, 10g Fiber
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