Pumpkin is not just for making pie in the Fall! We have discussed in prior newsletters how using pumpkin in recipes can be a great way to add more nutrients and vegetables to your daily diet. We use either fresh pumpkin (which can be a bit laborious to make) or organic canned pumpkin puree in our recipes. Yellow or orange veggies such as pumpkin are particularly rich in Vitamin A and beta-carotene which turns into Vitamin A. Free radicals are molecules in your body that are unstable and create a state of oxidative stress, which has been linked to cancer, heart disease and chronic illnesses. Vitamin A and beta-carotene can neutralize these free radicals stopping them from damaging your cells. Studies have also shown them to protect against sun damage, lower cancer risk, eye disease, and other conditions. Immune function is also improved, helping you fight off infections.
Finding ways to use pumpkin in recipes will help you gain the above nutritional benefits in a tasty recipe! We love to make interesting pasta dishes. This alternative pumpkin pasta is a great way to give yourself a little more nutrient bang for your buck!
What you need:
- 1 box rotini or shells (we use gluten free)
- 2 tbsp EVOO,
- 2 cloves garlic; minced
- 1 medium onion; diced
- ½ tsp oregano or 1 tsp fresh
- ¼ tsp cinnamon
- ½ tsp salt
- 1 10 ounce can of crushed tomatoes (we like fire roasted)
- ½ can pumpkin puree
- ½ cup vegetable broth
- fresh basil; chopped
- grated fresh parmesan
What to do:
Cook pasta and set aside. Add EVOO to a large pot over medium heat and cook the onions until tender. Add the garlic and cook for another minute. Then add the pumpkin, tomato, broth, and seasonings. We like to add more fresh herbs from our garden). Stir for about 10 minutes. Toss with pasta and add fresh grated parmesan and fresh chopped basil. A little lemon zest is also delicious in this recipe!
If you would like to make this recipe cheesier, you can add more parmesan or even other cheeses such as mozzarella or Havarti. Some like making this recipe without the tomatoes for a more traditional mac and cheese recipe, using more pumpkin, cheese, and some liquid milk or plant-based milk.
We love to make sauteed garlic spinach to serve alongside of this dish. Sometimes we will also add some baby portabella mushrooms with a drizzle of balsamic reduction. Grilled Italian sausage (homemade from Bailey’s!) is delicious with this dish as well! Give it a try next time you are in the mood for some tasty and healthy pasta!