Creamy Pumpkin Pasta: Boyfriend Cooks Series

3 Oct

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!

Creamy Pumpkin Pasta: Boyfriend Cooks Series |

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

Serves 4

  • 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!


8 Responses to “Creamy Pumpkin Pasta: Boyfriend Cooks Series”

  1. Deanna Segrave-Daly (@tspbasil) October 3, 2014 at 6:55 am #

    I did a similar recipe with butternut squash that I’ll be posting tomorrow for the ReDux contest – would love to try it with pumpkin!

    • xtinaluvspink October 3, 2014 at 6:56 am #

      I’ll try yours if you try mine!

      As soon as I hit “publish,” I realized I probably should’ve waited until tomorrow. Ah well. Just means I need to make more pasta!

  2. genevieve y October 3, 2014 at 1:44 pm #

    I love your idea of having a ‘boyfriend cooks’ series! I might try it out on my blog, too. I love using pumpkin in pasta sauces because it makes it so wonderfully creamy!

    • xtinaluvspink October 3, 2014 at 1:48 pm #

      Thanks! I definitely do most of the cooking, but when he does, it’s also tasty 🙂

  3. Jessica Levinson (@jlevinsonrd) October 3, 2014 at 1:59 pm #

    This looks creamy and delicious! I was thinking of doing a similar one for the ReDux contest too. Guess I need to think more outside the box 😉

    • xtinaluvspink October 3, 2014 at 2:00 pm #

      The wheels in my head are already churning away to come up with one for that! Hard to be original with pasta.

  4. Strength and Sunshine October 3, 2014 at 3:12 pm #

    Ah, yes! Pumpkin always! It does make the perfect healthy creamy sauce!


  1. Frankenstein Pasta and Bean Casserole | Eat, Drink, Be Healthy! - October 31, 2014

    […] a tasty, healthy, pasta and bean casserole. But as you see, this post is not part of the “Boyfriend Cooks” […]

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