Ingredients:

  • 16 oz whole grain elbow macaroni or shells
  • 1 tsp sea salt
  • 1 cup pure pumpkin puree
  • 2 cups low-sodium vegetable broth
  • 2 cups sharp white cheddar, shredded
  • 1/2 cup Greek yogurt
  • 2 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook for 1–2 minutes less than the package instructions (al dente). Drain the pasta and set aside.
  2. In the same pot over medium heat, melt the butter. Whisk in the pumpkin puree, vegetable broth, garlic powder, nutmeg, and smoked paprika. Simmer for 5–7 minutes, stirring occasionally, until the mixture is fragrant and has thickened slightly to a glossy consistency.
  3. Turn the heat to low. Gradually fold in the shredded cheddar cheese, one handful at a time, stirring until completely melted and smooth.
  4. Stir in the Greek yogurt for a hit of acidity and a velvety finish. Return the cooked pasta to the pot and toss until every noodle is draped in the sauce.