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
Ingredients
- 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
Instructions
- 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.
Michele @ Two Raspberries
I have never actually eaten pumpkin like this before! it looks delicious! totally need to try it! ;-)
Sina
You’re really missing out, Michele! ;-) It’s so delicious. I’m sure you’d love it.
Michelle@healthiersteps
I love how this dish is colorful, flavorful and easy to prepare!
Sina
Thanks, Michelle! :-)
Jenn
I love pumpkin with pasta. Such a great fall dish. Beautiful too!
Sina
Thanks, Jenn! So great to hear that you like it! :-)
Kelly - Life Made Sweeter
Haha I feel the same way about Mr. Pumpkin – especially during this time of year :) Love this comforting pasta, it’s perfect for fall!
Sina
Haha! I know, Kelly, Mr. Pumpkin is perfect. ;-) So glad you like the recipe!
Annie @ Annie's Noms
How have I still not used pumpkin in a savoury dish?! I’m obsessed with it in baking, so I totally need to make this, it looks fab!
Ilona @ Ilona's Passion
Pumpkin pasta sounds interesting. Delicious and perfect for any day!
Tayrina
Great recipe!!! Thanks for sharing!!! Smells like fall already!
Sina
Thanks, Tayrina! I actually don’t like fall very much (except for the sunny days), but I sure love fall dishes! :-)
Stephanie
I love pumpkin too – and I think the food this time of year is the best. As such though I’m always looking out for new recipes and I like the sound of this one :)
Sina
Thanks, Stephanie! So glad you like it. :-)
Vegan Family Recipes Newsletter
Love the color of this pumpkin pasta! I just had to pin it across 5 different boards! Love it!
Sina
Thanks so much for sharing it! :-)
Trish at View from the Birdhouse
This looks amazing! I had to pin the recipe as a reminder to try it. I *LOVE* pumpkin.
Sina
Thanks, Trish! :-) I totally agree with you, pumpkin is awesome!!
Evette
What a great recipe. You want to purchase a Cutco peeler.They aren’t cheap but last forever and it makes peeling anything in the quash family super easy.
Evye
I have always shied away from pumpkin. Whenever a recipe called for pumpkin, I conveniently substituted sweet potato. But for the past 6 months I have been implementing a plant-based diet and I have been eating things that I NEVER ate, or should I say, NEVER thought I would eat (mushrooms), and if I can do that, I can certainly try pumpkin. This recipe looks fantastic and I can wait to try it!!! I love pasta, and I am down with the many different ways to make it even more interesting. So, Sina, thank you very for the recipe. Look for another post about how much I’ve enjoyed eating this?.
Sina
Hi Evye, Thanks so much for your comment. I really enjoyed reading it. :-) So happy to hear that you like the plant-based diet so far. I totally know what you mean!! Over the last three years, I’ve been eating so many things I haven’t even heard of before, like quinoa, matcha, or amaranth. And there’re also so many new veggies. I’m sure you’ll love pumpkin! It’s super delicious. Let me know how you liked the recipe. ;-)
Farrah
I’m with you on being in love with pumpkin! ;P + I love all the colors in this! It looks delicious! <3
Sina
Thanks, Farrah! :-) Glad you like it!
Harriet Emily
Mmmm, pumpkin is the best – so glad it’s pumpkin time again!!! This pasta dish looks amazing Sina! So delicious <3
Sina
Me too, Harriet! I don’t like fall weather very much (unless it’s sunny. Haha!), but fall dishes are great! :-) Thanks!
Rebecca @ Strength and Sunshine
Savory pumpkin recipes are my favorite!
Sina
Mine too, Rebecca! Pumpkin is sooo good! :-)
shernell
It’s beginning to look a lot like Fall. I love all the colors and your unique way of putting together this recipe.
Sina
Thanks, Shernell! :-) So glad you like it!