So it’s official: I got a crush! And not a small one. A HUGE one! His name is Pumpkin, Mr. Pumpkin, and he loves wearing orange. Haha! No, just kidding. But it’s this time of year again when I can’t stop eating pumpkin! I’m a total pumpkin addict. Yesterday, we had this super easy pumpkin pasta with tomatoes and basil for dinner, which totally satisfied my addiction. It’s got both, the sunny and fresh flavors of basil and fresh cherry tomatoes as well as the hearty touch of pumpkin, making it perfect for this time of year!
The pumpkin pasta is ready in less than half an hour, so it’s great for quick weeknight dinners. It feels like the longest part is peeling and cutting the pumpkin. I don’t know about you, but I really hate doing this! I wouldn’t be surprised if I end up with aching muscles one day after an especially big candidate. It feels like really hard work sometimes. Haha! I think I need to get a bigger and sharper knife or at least a new technique. Let me know if you have any tips. ;-)
But this pumpkin pasta with tomatoes and basil is so worth the work!! It’s full of flavors and a blend between summer and fall. For the sauce, I added an onion, garlic, half a cup of white wine (I used Chardonnay), and vegetable broth. If you’re cooking for kids, just leave out the white wine and sub it with more vegetable broth. To give the pasta an extra boost of iron, I topped it off with pumpkin seeds.
Hope you all have a great start into the new week! I love hearing from you!
PS: I promise the next recipe won’t contain any pumpkin. Prepare for something sweet! ;-)
Pumpkin Pasta with Tomatoes and Basil
- 9 oz whole wheat penne
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cups pumpkin (about 17 oz), cut into cubes
- 2 cloves of garlic, minced
- 1/2 cup white wine I used Chardonnay
- 1/2 cup vegetable broth
- 1 cup cherry tomatoes, cut into halves
- about 30 basil leaves, cut into stripes
- salt, to taste
- black pepper, to taste
- 2 tablespoons pumpkin seeds
- Cook the whole wheat penne according to the instructions on the package. Set aside.
- I a large pan, heat the olive oil over medium heat. Sauté the onion for about one minute. Then add the pumpkin cubes and cook for 6 minutes. Add the minced garlic and sauté for another minute. Then deglaze with white wine and vegetable broth and allow it to evaporate. This will take about 10 minutes.
- Add the cherry tomatoes and simmer for 2 minutes. Then stir in the cooked penne and the basil leaves. Season with salt and pepper and cook until the pasta is heated through. Sprinkle with pumpkin seeds.
Boil the pumpkin for 5 minutes in a big pot and you can cut it easy.
A wonderful dish, thanks for sharing! I’ve made it a little bit more autumny by adding mushrooms and substituting basil for sage. I’ve also used some shaved parmesan for garnish. Perfect!
This looks awesome! Do you think it would be just as good with butternut squash?
Thanks, Connie! Yes, absolutely. Hope you like it. :-)
Michaell | Foodscape
Your crush is my crush! I love Mr. Pumpkin and I have to say this may be my new recipe in the weekly rotation. This looks so easy and delish! Your pics are out of this world…and your addition of the pumpkin seeds is spectacular! It’s not often you can make pumpkin and pumpkin seeds in the same recipe. You have inspired me to go buy a fresh pumpkin and make this. Pinned and yummed!
Haha, Michaell! I know Mr. Pumpkin is awesome! Let me know how you liked it. And thanks for sharing it! :-)
Margaret @ Veggie Primer
I love pumpkin with pasta – reminds me of pumpkin raviolis I had at a restaurant a while back… I wonder how this recipe would work with canned pumpkin – perhaps making a creamy sauce – for those times when fresh pumpkin is not available. Thoughts?
Thanks, Margaret! So glad you like the recipe! :-) I think you could also sub the fresh pumpkin with canned pumpkin and then just make the same sauce with white wine etc. Just reduce the amount of vegetable broth, so the sauce gets creamy. I think I’ll try this too! :-)
Levan @ Crazy Vegan Kitchen
Absolutely divine recipe! Sounds so hearty and healthy all at the same time! Thanks for sharing! :)
Thanks, Levan! So glad you like it. :-)
YES!! Finally a pumpkin dish that doesn’t take ages to prepare! Plus it looks absolutely DELISH!!
Peeling the pumpkin is deffo a pain, hahah
Thanks, Howie! So glad you like it. :-) Oh yeah, it really is!
Linda @ Veganosity
This is such a beautiful fall pasta recipe. I know what you mean about peeling the pumpkin, or any squash. It’s hard work, and a little dangerous! :)
Thanks, Linda! Oh I totally agree with you, it can be a little dangerous sometimes. But it’s so worth it! :-)
Oooo this looks and sounds SO delicious!! I’m a huge fan of cooking with a fresh pumpkin. This has been pinned for the not-too-distant future ;)
Thanks, Ariana! :-) So glad you like the recipe! I’m a huge fan of it too!
I have no problem with taking time over a great meal. This looks so beautiful and I would also use Chardonnay – while I was sipping. :)
Thanks, Ginny! :-) Haha! I know, Chardonnay is so great!