Protein Pumpkin Macaroni and Cheese (Gluten-Free)

Pumpkin puree is loaded with antioxidants, vitamins A and C, and beta-carotene, which can help fight free radicals, improve skin texture, and promote a youthful glow.

Chickpeas are rich in protein and essential nutrients like zinc and magnesium, which help maintain skin elasticity and promote a healthy complexion.

Ingredients

• 8 oz chickpea pasta
• Extra virgin olive oil
• 1.5 cup shredded cheddar cheese
• 2/3 cup pumpkin puree (NOT pumpkin pie filling!)
• 1/2 cup bone broth* or low-sodium chicken stock
• 1/2 cup Greek yogurt (unflavored)
• 1/3 cup reserved pasta water
• 3 garlic cloves (minced)
• 1 yellow onion (diced)
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp turmeric**
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to boil and cook chickpea pasta for 8 minutes. Drain, rinse, splash with extra virgin olive oil (to keep from clumping), and gently stir. Set aside.
2. In the same pot, melt the butter and add garlic, onion, and spices. Cook for 3-4 minutes on low heat until onions become translucent.
3. Stir in the bone broth (or stock), greek yogurt, and pumpkin puree. Whisk until smooth. Add in the reserved pasta water and shredded cheese. Stir until cheese in completely melted and texture is even.
4. Gently add pasta to the pot (chickpea pasta is more delicate than 'regular' pasta, careful!) and stir to coat.
5. Allow to thicken (4-5 minutes) and season with salt and pepper to taste.

Notes

*I choose to use bone broth when I have it to help with inflammation and an easy immune-system boost. If you don't have it on hand, you can easily substitute chicken broth or stock (low sodium preferred).

**Turmeric is optional but gives an easy way to add another anti-inflammatory ingredient to your meal!

If you are vegetarian, use vegetable broth.

Wanting to transform this into an impressive holiday side dish?

After all ingredients are mixed together, transfer pasta to a baking dish and top with more cheese (and even some bread crumbs...use almond flour bread crumbs to keep it GF).

Bake for 25 minutes or until all cheese is melted and the edges are slightly golden.

Garnish with parsley (and love 🥰🤣).