This dish is a great way to hide veggies from the kids! You can add more veggies of your choice if you wish.
- 1.5 cups raw pumpkin, cubed
- 2 cups cauliflower
- 150g low fat cream cheese
- 3/4 cup almond milk
- 1 clove garlic, crushed
- 2 tbsp. nutritional yeast or 2 tbsp. vegeta
- pink salt
- 300g raw pulse pasta or high protein lower carb pasta
- 1 cup low fat cheese
Cook pasta according to instructions. Drain and set aside.
Boil a large pot of water with a sprinkle of salt. Add the pumpkin and cook until tender. Add in the cauliflower and cook until both are soft. Drain and set aside.
Preheat oven to 180 degrees.
In a food processor or blender, add in the pumpkin, cauliflower, cream cheese, almond milk, garlic, vegeta or yeast and a generous amount of salt and pepper. Blend until smooth and creamy.
Pour pasta into a baking dish. Pour the creamy sauce over the pasta and mix to combine.
Sprinkle with cheese and bake for 20-25 minutes or until golden.