I love one-pot meals. Nothing beats not having to clean up piles of pots and pans after cooking a delicious meal for the family. I know my husband also loves one-pot meals on the nights that he takes on the dishes. These days I typically wash dishes after dinner since his time to bond with the baby is bath time, which happens directly after dinner since we like to wear more of our food than eat it, these days.
This is the ideal dinner recipe to make this fall. You might think pumpkin and pasta don't mix, but they totally do. And with the pinch of cinnamon and nutmeg it gives just the right amount of flavor that makes you realize that this very well could have pumpkin in it.
I didn't tell my husband the exact name of this pasta dish. Because any time he hears the word pumpkin he turns a shoulder to it. I told him it was a creamy pasta with asparagus and green peas, and he proceeded to inhale the pasta dish. Then once he was done I said, "did you like the pumpkin sauce"? His response, "what, there was pumpkin in this!" Yes—no one will ever know!
If you have kids and want them to get more beta-carotene in their diet, try adding in a little pumpkin puree to the dish. I promise you – unless your family knows there is pumpkin in the recipe they will never "taste" it. It's a mind game you sometimes have to play with them.
If you're looking for a delicious and easy-to-make one pot meal make sure you give my recipe for one-pot creamy pumpkin asparagus and green pea pasta.
It's #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin, and a chance to win amazing prizes from Le Creuset!
Looking for more pumpkin recipes? Check out my pumpkin iced coffee recipe, pumpkin buttermilk waffles, pumpkin cupcakes with cream cheese frosting or pumpkin cookies with coconut frosting here on Food Fanatic!
Easy Pumpkin Pasta Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup onion, minced
- 1 tablespoon garlic, minced
- 2 teaspoons ground sage
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1 15 ounce can pumpkin
- 32 ounces chicken broth
- 1 pound penne
- 10 spears asparagus, large, cut into 2 inch pieces
- 1 cup frozen green peas
- 1/2 cup heavy cream
- pinch of ground cinnamon
- pinch of nutmeg
- 1 tablespoon fresh parsley
- 1/4 cup grated parmesan cheese, plus more for serving
Directions
- In a large skillet, add the olive oil and unsalted butter. Cook on high heat for one minute until butter is melted. Then add in the onion and garlic. Sautee on medium heat for 2 minutes until soft and golden in color.
- Add pumpkin puree and chicken broth to the skillet, mix well until smooth and bring to a boil. Add in the pasta, and reduce heat to medium-low. Cook for 12 minutes with lid slightly on pot. Mix occasionally to prevent sticking. At the seven-minute mark, add in the asparagus spears and frozen green peas. Mix and place cover back on the pot.
- Once the pasta is cooked add in the heavy cream, cinnamon, nutmeg, and fresh parsley. Stir in ¼ cup Parmesan cheese. Serve and top with more Parmesan.
via Food Fanatic http://ift.tt/1r3sOT8
Put the internet to work for you.
| |
| Recommended for you |
No comments:
Post a Comment