Skinny Mac and Cheese
Skinny Butternut Pumpkin Mac and cheese
Servings 2 servings
- 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-1/2 cup can be substituted with water
- Parsley for garnish
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.