One-Pot Pumpkin Pasta

I love autumn. It’s such a great season, particularly now that I live in Vancouver. Back in Alberta, where I grew up, sometimes fall was great, and other times you would wake up on a September morning to a world blanketed in snow.

But here in Vancouver, where winter = rain, and snow = WHAT THE HELL, autumn is a delightful mix of still-warm-but-not-hot temperatures, seawall walks crunching with leaves, tiny dogs in thick-knit sweaters, and of course, PUMPKIN.

Pumpkin spice everything is a food trend I can get behind. It’s warm. It’s homey. And technically, it centres on a vegetable, so #winning.

Hello pumpkin spice latte!  This dietitian’s mug runneth over.

Expect lots of pumpkin recipes at The Food Life in the near future. Canadian Thanksgiving is just around the corner, and I’m feeling the need to express myself with some seasonal squash. Enjoy!

One-Pot Creamy Pumpkin Pasta

Serves 4-5

Ingredients

2 tbsp olive oil

1 shallot, minced

3 cloves garlic, minced

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp crushed red chiles

½ tsp salt

1 cup vegetable broth

3 cups water

1 tbsp fresh thyme, or ½ tsp dried

1 cup pumpkin puree

1 454 g (1 lb) box linguine or spaghetti

1 cup ricotta cheese (substitute 1 cup soaked and pureed cashews to make this vegan)

Salt and pepper, to taste

Parmesan, fresh herbs for serving

Directions

Heat olive oil over medium heat in a Dutch oven or large pot (you could also use a skillet, but I like taller sides to allow for vigorous stirring).

Add shallot and garlic and cook, stirring constantly, for 30 seconds. Add the cinnamon, nutmeg, crushed red chiles, and salt and cook for 30 seconds more.

Immediately pour in the broth and water. Add the thyme and pumpkin and stir until the pumpkin is completely dissolved. Add the pasta (you can break the noodles in half to make it easier, but I just stirred until they were completely submerged).

Turn the heat down to low and cook for 8-10 minutes, stirring constantly to keep the noodles from clumping or sticking to the pain. Add more water, ½ cup at a time, if the mixture is getting too dry.

When the pasta is al dente, remove the pot from the heat, and stir in the ricotta cheese until combined. Taste and correct for seasoning. Divide into bowls and top with parmesan cheese, nutritional yeast, and/or fresh herbs to season.