Oh come on, you knew I had more pumpkin recipes up my sleeve! And don’t worry, they’re far from over either (:
I first made this dish when I had my best
friend over the night before Halloween and have legitimately been hooked ever since. Not only is this pasta so unbelievably easy to make (one-pot = fewer dishes = YAY), but it also tastes like actual fall in a bowl. It’s comfort food at its best, but packed with protein and fiber. And trust me, coming from someone who rarely eats pasta and thinks of it as someone of a cheat food, I’ve let myself eat this almost every day.
Feel free to add more protein like chicken apple sausage (wait, totally doing that next week…), pack in some wilted kale, add some shredded mozzarella, or sub the pasta for a gluten-free kind. Making a giant batch means having leftovers for the week that you can switch up without getting bored, so you really can’t go wrong…
One-Pot Guiltless Creamy Pumpkin Pasta
(inspired by this recipe)
1 14oz box of whole wheat pasta (or your favorite)
4 1/2 cups water
2 tbsp olive oil
2 tsp kosher salt
3-5 garlic cloves, minced
1 1/4 cup pumpkin puree
1 cup or 1 single-serving non-fat plain greek yogurt
1/2 cup shaved parmesan cheese + more for garnish
2+ tsp nutmeg and/or cinnamon to taste (based on your preferences!)
5-7 fresh sage leaves, finely chopped
sea salt + pepper to taste
- In a large pot, place the pasta, water, olive oil, garlic, salt and black pepper and bring to a full boil. Stir the pasta frequently to prevent it from sticking.
2. After about 10 minutes, the pasta should be al dente. Remove from heat and if there is still a lot of water, pour some out leaving just a thin layer of water remaining on the bottom of the pot.
3. Add the pumpkin puree, greek yogurt, parmesan, sage, spices and salt and stir until well-combined. Serve in bowls with more parmesan, spices and sage if desired. This dish stores well in an airtight container in the fridge, too!
Enjoy, friends! See you soon.