Pumpkin Cauliflower Alfredo Meatball Pasta Bake
This pumpkin cauliflower alfredo meatball pasta bake is ready in under 30 minutes and packed full of delicious flavor. It's the perfect fall dish and you'll love how easy it is to throw together!
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Ingredients
- 12 ounces steamed cauliflower
- 1 cup pureed pumpkin
- 3/4 cup skim milk
- 1/2 cup grated parmesan cheese
- 3 cloves garlic
- Kosher salt to taste
- 2 cups orecchiette pasta
- 2 cup frozen petite peas
- 1 package precooked sundried tomato and roasted garlic chicken meatballs
- 1/2 cup fresh mozzarella torn into little pieces (you can also use shredded)
Instructions
- Preheat the oven to 425 degrees F.
- In a high-powered blender add steamed cauliflower, pumpkin puree, milk, parmesan cheese, garlic, and kosher salt. Blend on high until smooth, about 3 minutes.
- While the sauce is blending add a medium-sized pot full of salted water to the stove and set over high heat. Once the water is boiling add in the pasta and cook until al dente, following box directions.
- When the pasta is cooked, drain and add back to the pot.
- Add in pumpkin cauliflower alfredo sauce, frozen peas, and meatballs. Stir to combine.
- Add pasta mixture to a 9x9 casserole dish and top with cheese.
- Bake for about 15 minutes or until the pasta is warmed throughout and the cheese is melted.
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 47g | Protein: 29g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 666mg | Fiber: 9g | Sugar: 11g
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