Yield: 4-6 servings


1 1/2 cups pumpkin puree, canned

2 tsp garlic powder

1/2 tsp salt

2 Tbsp butter

1 cup milk

1 cup cheddar cheese, shredded

1 lb pasta, cooked and drained


  1. Combine pumpkin, garlic, salt, butter and milk in a sauce pan over low heat. Stir until mixture is hot and slightly bubbly.
  2. Add in the cheese and stir until smooth and cheese has completely melted.
  3. Turn off heat and add in pasta, tossing to evenly coat noodles in the sauce.

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