Nothing pairs better with fall weather more than pumpkin and pasta - so I did you a solid and put them together in the easiest, most deliciously comforting bowl of goodness you'll have this season. It's a creamy, comforting bowl of deliciousness that warms you to the bone like a big giant bear hug. 

Also, unless you choose to roast the pumpkin from scratch, this recipe takes about 15 mins start to finish. Weeknight meal in the bag! I'd serve with a side of sautéed fresh spinach and oven roasted chicken thighs. Using pasta as a side instead of the main event helps keep the carb loading down...that said you may not be able to resist with this one. 

Here's the recipe!

Ingredients:

1 lb whole grain pasta (spelt, kamut, brown rice)

1 tablespoon olive oil (can also do half and half with olive oil + ghee)

2 shallots, finely diced

2 heaping TBS fresh sage, finely chopped

1 16 oz container pureed organic pumpkin (can sub 2 cups of fresh, roasted)

3/4 cup organic chicken or turkey broth 

1/8 teaspoon ground allspice (or cloves)

1/2 cup grated parmesan cheese

Method:

Bring salted water to a boil for pasta. Add pasta and cook according to package instructions.

While pasta boils, heat a saucepan over medium heat. Add olive oil, shallots and sage, cook, stirring regularly for 2-3 minutes.

Once the shallots are translucent, add pumpkin puree, broth and allspice, stirring to combine. Let cook an additional 10 minutes.

Drain pasta thoroughly and put back into the pot the pasta cooked in.

Turn the heat off the pumpkin sauce and stir in the parmesan cheese until thoroughly combined. Pour sauce over hot pasta and serve warm. Garnish with extra parmesan cheese if desired. 

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