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One Pot Creamy Pumpkin Pasta

This pasta is comfort food in every way with slightly sweet, creamy pumpkin topped toasted breadcrumbs and fresh parsley.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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

  1. 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.

  2. 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.

  3. 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.

  4. Add the butter and labne and stir gently until everything is combined.  Season with more salt, pepper or red pepper flakes if desired.

  5. 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.