High-Protein Pumpkin Mac and Cheese with Crispy Sage
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 oz high-protein pasta (chickpea, lentil, or whole wheat)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1.5 cups low-fat cottage cheese
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup nutritional yeast (optional, for extra depth)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 12–15 fresh sage leaves
- 2–3 tablespoons pasta water (reserved)
Instructions
- Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and return it to the pot. - Step 2: Blend the Protein Sauce
While the pasta cooks, place the cottage cheese, pumpkin puree, garlic powder, nutmeg, salt, and pepper into a blender or food processor. Blend on high until the mixture is completely smooth and creamy. This step ensures there are no lumps from the cottage cheese. - Step 3: Fry the Crispy Sage
In a small skillet or frying pan, melt the butter over medium heat. Once it begins to bubble, add the fresh sage leaves in a single layer. Fry for about 1-2 minutes until they become dark green and crisp. Remove the leaves with a fork and place them on a paper towel to drain, leaving the sage-infused butter in the pan. - Step 4: Combine and Melt
Pour the blended pumpkin mixture and the sage-infused butter over the cooked pasta. Turn the heat to low and add the shredded cheddar cheese and nutritional yeast. Stir constantly until the cheese has melted and the sauce is glossy. If the sauce is too thick, add a tablespoon of reserved pasta water at a time until you reach your desired consistency. - Step 5: Garnish and Serve
Divide the mac and cheese into bowls. Top each serving with the reserved crispy sage leaves and an extra crack of black pepper if desired. Serve immediately while hot and creamy.