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Cheese-y Squash Pasta

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Cook Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tablespoon unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 4 cups both like chicken or vegetable
  • 1 cup pumpkin purée
  • 2 cups pastina like ditalini
  • ½ cup parmesan plus more for serving
  • ½ cup low-moisture mozzarella or cheddar
  • Kosher salt
  • cracked black pepper

Method
 

  1. Add 2 tablespoon butter to a large pot and heat on medium. Once foaming add 1 teaspoon garlic powder, 1 teaspoon onion powder and ½ teaspoon paprika. Give it a good stir and let toast until fragrant, about 1 minute. Add 1 cup pumpkin purée and mix until combined. Cook until the pumpkin is a shade darker and slightly toasted, about 2 minutes. Slowly whisk in 4 cups broth until smooth then season with ½ teaspoon salt. Bring to a boil.
  2. Once the broth is boiling, add 2 cups pastina and stir vigorously, then reduce to a simmer. Cook like this, continuously stirring, until the pasta is al dente, about 10 minutes. Remove from heat and stir in 1 cup parmesan and ½ cup mozzarella, continue mixing until the cheese is melted. Taste and adjust seasoning.