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.