I tried a new recipe last night for our New Year’s dinner. I’ve been  meaning to try this pasta for a long time. I was hesitant since it’s a pumpkin recipe…and meatless. But no worries now, it was great!! All 3 of us loved it. I was surprised by how much I liked it. Quite a mix of spices, but they really work well together. Definitely a keeper recipe.

I got the recipe from Katelyn’s Food. The original recipe calls for cauliflower added to the pasta. I don’t have any cauliflower right now. So I just made the pasta and served a mix of home grown veggies on the side (beans, corn, zucchini). It still worked great. I served it with a mix of nuts to sprinkle on top for some crunch and protein(cashews, walnuts and pecans). Yum!!

Pumpkin Pasta

8 oz whole wheat pasta
1/2 cup pumpkin puree (I used a little more than this…and could have even added more)
1/4 cup parmesan cheese
1 cup Chicken broth or liquid of choice
1 head of cauliflower cut into florets, or 1 16 oz bag of frozen cauliflower, thawed
2 tsp. sage (I didn’t add this since I don’t have any, and I don’t see it in the directions :P)
1/2 tsp. rosemary
1 tsp. thyme
1 1/2 tsp. nutmeg
1 tsp. cinnamon
salt and pepper to taste
3 cloves garlic
2 tsp. extra virgin olive oil

Bring water a to a boil. Cook pasta as directed

While pasta is cooking, heat olive oil in a large skillet on medium high. Add garlic, rosemary, thyme. Cook for about 2 minutes. Add cauliflower. Stir to coat with oil. Add the chicken broth and bring to a boil. Cover, reduce to a simmer and cook until tender, about 10 minutes.

Once pasta is cooked, drain & return to stock pot. The cauliflower should be done soon. Once the cauliflower is done, pour into the pasta. Add pumpkin puree, nutmeg, cinnamon, ground pepper, salt and parmesan. Stir to combine. Serve warm.