- 1 cup sauteed chopped mustard greens
- 1 cup lowfat sour cream
- 1 cup shredded mild cheddar
- 1/2 teaspoon salt
- 16 oz pasta (I used Shells)
Cook pasta according to package directions. Sauteed the greens with garlic and olive oil until wilted. Place the cooked greens, pumpkin, sour cream, cheddar and salt in pot and heat until cheese is melted and ingredients are well blended. Pour into blender or food processor and blend until smooth. Pour over pasta. Mix well and transfer to serving dish.
I left my sauce ingredients in the pot and used an emulsion blender to get the sauce smooth. This was absolutely wonderful! Daven ate lots of it which is always good when he eats his veggies. I served it with oven fried chicken and mashed sweet potatoes.