Not Smart Snack


Yield: 1 serving

¾ cups cooked pasta
1 ½ Tablespoons cheddar cheese soup (canned)
2 Tablespoons pumpkin puree
1 ½ Tablespoon low-fat milk
¾ Tablespoons shredded cheddar cheese
1 teaspoon deli mustard

1. Boil a pot of water and cook the pasta for 8 to 10 minutes; drain when finished and let
cool to room temperature.
2. In a separate cup, stir the “wet” ingredients (soup, pumpkin puree, milk, and mustard),
and heat in microwave for 45-60 seconds; stir again until creamy.
3. Use a spoon to pour hot cream mixture over pasta and sprinkle cheese on top.
4. Stir pasta, cream mixture, and cheese until cheese melts into the pasta.

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