A creamy, budget-friendly pasta made with pantry staples and packed with protein and fall flavor.

Ingredients:

• 8 oz protein pasta (chickpea, lentil, or whole wheat)
• 1 cup canned pumpkin puree
• 1/3 cup plain Greek yogurt
• 1/2 cup reserved pasta water (as needed)
• 1 tsp garlic powder
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 2 tbsp grated parmesan or nutritional yeast
• Olive oil, pumpkin seeds, and Italian seasoning, for drizzling to taste

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Instructions:

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water.
2. In a skillet over medium heat, whisk together pumpkin puree, Greek yogurt, garlic powder, nutmeg, and a pinch of salt and pepper.
3. Add a splash of pasta water to thin to your desired consistency.
4. Toss in the cooked pasta until coated and creamy.
5. Finish with a drizzle of olive oil and a sprinkle of parmesan or seeds for crunch.

Budget tip: Canned pumpkin adds creaminess and nutrition — no need for expensive cream or cheese sauce.