Not sure if I’ve mentioned before. But besides being nuts for this time of year, I might be even more nuts for anything with pumpkin in it. Even the pumpkin spice latte or as some like to call it, the PSL, you might ask? Yep, send it my way please. In fact send it my way soon please. Not sure why the Starbucks here in Istanbul waits so long to bring this drink to their autumn menu. The PSL made it’s debut in LA back in September and it’s still not here. Sheesh. Ok, sorry, this isn’t a post about coffee.
This is a post about the shining star of fall, the great pumpkin. No, not the Charlie Brown version. Though that’s definitely in the top ten best things of the season. I sure hope I can find a way to play it for my littles this year. It’s a Halloween tradition. Sorry, I’ve drifted again.
Back to the title of this post, One Pot Creamy Pumpkin Pasta. It really is everything in it’s name. I found the original recipe here and boy am I glad I did. It’s a one pot meal, which means no crazy mess to clean up after and it all comes together really really quickly. I mean fast. Like oops, I didn’t realize how late it got and everyone is walking in the door hungry, kinda fast.
The pumpkin paired with the creaminess of the labne is comfort food at it’s best. Don’t worry, if you can’t get your hands on some labne, you can use cream cheese instead. But if you can find some, I do suggest using the labne for sure. Labne is essentially greek yogurt that’s been super strained. This makes it the healthier option and in my opinion, the taste and texture is supreme for this dish. This is one ingredient I used to use a lot in the professional kitchen and have come to love it’s availability here. Even Miss Sparkle, my one and a half year old, who won’t touch cheese, will inhale a piece of toast smothered with Labne.
It was no different with this dish. In fact both munchkins loved it and Mr. T., my five year old, was really excited I made enough to have it again for dinner the next night.
Though not pictured, I ended up tossing our bowls of warm pasta with some chopped Swiss Chard and it was delicious. Kale or Spinach would be great too.
Don’t skip out on the toasted breadcrumbs and the parsley. They do add something special to the dish. I especially liked the flavor of the whole wheat breadcrumbs I made and they kind of resembled the look of many Italian pumpkin pasta dishes which are topped with crumbled up Amaretti cookies. Maybe I’ll grab some of those next time I’m at Eataly.
In the meantime, do give this meal a try and don’t forget to let me know if you do. Buon Appetito!
One Pot Creamy Pumpkin Pasta
This pasta is comfort food in every way with slightly sweet, creamy pumpkin topped toasted breadcrumbs and fresh parsley.
Ingredients
- 12 oz pasta noodles (any type will work)
- 1 tbsp EVOO
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups chicken broth
- 2 cups water
- pinch red pepper flakes
- 1/2-1 tsp kosher salt
- 1/4 tsp ground pepper
- 1/8 tsp nutmeg
- 1 tbsp butter
- 4 oz labne (room temp)
- 3 tbsp whole wheat breadcrumbs (or any type you have)
Instructions
-
In a stockpot or deep-sided skillet toast the bread crumbs for a few minutes until golden. (This can also be done in the oven at 350F/180C for about 5-7 minutes.) Once the breadcrumbs are done, remove them and set aside.
-
To the pot or skillet add the EVOO and the chopped onions. Saute for about 3 minutes until translucent. Then add the garlic for a minute or two until fragrant.
-
Next add everything to the pot up to the nutmeg- the pumpkin, broth, water, red pepper flakes, salt, pepper, and nutmeg. Give a good stir and turn the heat to medium. Bring to a boil, then cover, reduce the heat to low and simmer for 9 minutes. Then uncover the pot, stir again, put the lid back on and cook another 2-3 minutes until the pasta is al dente.
-
Add the butter and labne and stir gently until everything is combined. Season with more salt, pepper or red pepper flakes if desired.
-
Serve topped with the parsley and toasted breadcrumbs.
Recipe Notes
*You can certainly use 4 cups of chicken broth instead of the water. Though it might affect the pumpkin-y flavor.
*Toss with some chopped swiss chard, kale or spinach while the pasta is still warm for an added boost.
