pumpkin

One-Pot Pumpkin Pasta

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The pumpkins! They have arrived! They’re cropping up in front of the grocery stores, the pie-baking displays are up, and a certain coffee chain is selling its infamous seasonal spiced beverage.

A little pumpkin seemed just right for the kitchen this weekend, and this pasta recipe did not disappoint.

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One pot, a few pantry basics, some spices, and twenty minutes later, dinner is on the table.

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I accidentally used an entire 13 oz. package of pasta, which made the sauce super-thick. Next time, I will make sure to measure.

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One-Pot Pumpkin Pasta
Adapted slightly from kitchentreaty.com

8 ounces (uncooked) linguine (I used whole grain)
4 cups vegetable broth (I used reduced sodium)
1 cup pumpkin puree
1/2 cup dry white wine
2 tablespoons olive oil
1/2 cup petite diced yellow onion (about 1/4 of a large onion)
4 cloves garlic, minced
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (or more or less to taste)
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
4 oz. goat cheese
Fresh parsley, chopped, if desired

In a large, heavy pot, combine all ingredients except goat cheese and parsley. Bring to a rolling boil over high heat. Cook for 9 minutes, stirring and tossing with tongs. As the mixture begins to thicken, stir constantly, scraping the bottom to prevent sticking (you may wish to switch from tongs to a wooden spatula or spoon). Test the pasta; cook an additional minute if needed.

Remove from heat. Crumble goat cheese into the pasta. Stir gently until combined. Let sit for 5 minutes. Stir and taste; season with additional salt and pepper if desired. Divide between bowls and sprinkle with parsley.

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Creamy Sausage and Pumpkin Pasta

I’m a sucker for all things pumpkin, and I loved the idea of combining it with sausage for a spicy kick. This 2-pot dish came together in under 20 minutes, perfect for a weeknight.

The original recipe called for fennel,  which is not my thing; cubed, roasted squash would also be a good addition. I prefer saucier skillet dishes rather than baked, but do what you like. Don’t overseason: the flavors will intensify as the dish cooks.

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Creamy Sausage and Pumpkin Pasta

Inspired by Leave A Happy Plate
Serves 4-5

1/2 lb whole wheat shell or other short pasta
1/2 lb spicy ground pork sausage
1/2 cup 1% or 2% plain Greek yogurt
2/3 cup pumpkin puree
2/3 cup Half and Half
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder
Red pepper flakes, if desired
1/2 cup shredded Parmesan

If you like baked pasta, preheat the oven to 350 degrees.

Cook pasta according to package directions, omitting salt and oil, stopping 1 minute early. Drain.

In a large oven-proof skillet, brown and crumble sausage. Drain on paper towels.

Meanwhile, in a small bowl whisk togther yogurt, pumpkin, Half and Half, seasonings and Parmesan.

Toss pasta and sausage in the skillet. Pour sauce on top, stirring to combine. If baking, top with additional Parmesan, if desired, and place in the oven and bake for 20 minutes. Otherwise, heat on the stove over medium-low heat until heated through. 

Happy Halloween?

Halloween, you and I go way back. Some years, we’ve had a blast — like the year a group of friends went out together and saw a great 80s cover band, and taking the day off last year to hang out with my then-roommate and make apple cider donuts in our pajamas.

Other years, you’ve let me down. I’m still waiting on an apology for 1991, when you were canceled — CANCELED!?!? — because of a huge blizzard. (It isn’t like you’ve never experienced a Nebraska winter before… come on. There was candy to be had!)

And now, I hear rumors you might be standing me up again because of Hurricane Sandy. Seriously? Oh. No. I will have none of that.

Well… I hadn’t intended to host a Halloween party this year, but if I have power and my friends don’t, come on over. :)

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