Skinny Mac and Cheese
Skinny Butternut Pumpkin Mac and cheese
Servings 2 servings
Ingredients
- Butternut Pumpkin as big as your palm: Can be substitued with pumpkin
- Olive oil-1 tablespoon
- Garlic-2 cloves
- Rosemary- 2 sprigs
- Pasta-2 cups cooked as per the instructions
- Sun dried Tomato-4-5-cut into strips
- Milk-½ cup can be substituted with water
- Parsley for garnish
Instructions
- Cut the pumpkin into two.Drizzle with oil and salt.
- Roast the pumpkin and rosemary in the oven at 180 degrees for 30 minutes.Can be pan roasted for 15-20 minutes till soft.
- Scoop the soft pumpkin and pumpkin in a food processor.Blitz till you get a creamy mixture.
- In a pan heat oil.Add garlic and saute for 5-10 seconds.Add the pumpkin mixture and milk.
- Add Salt to taste and strips of sundried tomatos..Cook for 2 minutes.
- Add the pasta.Mix and garnish with cheese.