It’s time once again to post a recipe made by my loving boyfriend! He has entered into October #Unprocessed along with me, so this recipe is not only easy, delicious and vegetarian, but it’s void of any “junk” ingredients. Everything is real, wholesome and unprocessed!
And it tastes like autumn in a pot. This was warm, comforting, and felt like it was super unhealthy, but fear not! It’s packed with fiber, potassium and tons of flavor. And you probably have all the ingredients on hand already, making it that much better for a quick weeknight meal. Get cooking!
Cooking note: you’ll see that the pasta is never drained. Cooking the other ingredients with the pasta ensures that the starches released will be absorbed by everything, making for a creamier finished product. Don’t be scared by this! It’s delicious, trust me.
Creamy Pumpkin Pasta, adapted from Kitchen Treaty
- 8 oz whole wheat spaghetti
- 4 C vegetable broth (I stocked up on an organic, unprocessed variety)
- 1 can pumpkin puree
- 2 tbsp olive oil (make sure you’re buying oil that is pressed and bottled in the same area!)
- 1/2 medium onion, diced
- 3-4 cloves garlic, minced
- 1/2 tsp ground nutmeg
- 1/2 tsp crushed red pepper flakes (gives it a little bite)
- 1 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1 (4-ounce) log fresh goat cheese
- 1 tsp dried parsley
In a large, heavy pot, combine all ingredients except the cheese and parsley. Cover with the lid and set over high heat on the stove.
Bring the contents to a rolling boil, then let it cook for 9 minutes, stirring occasionally. The sauce will begin to thicken about halfway through. Test pasta to make sure it’s cooked to your liking, then remove from the heat.
Crumble the goat cheese and stir into the hot pasta until it’s melted in. Let sit for 5 minutes.
Stir and taste, adding salt and pepper as desired. Serve into bowls (easiest to do with tongs) and sprinkle on some dried parsley. Enjoy!