I have a new video for you guys! I have re-vamped for you what is going to be a total regular in your fall rotation, because it is literally the easiest, fastest dinner EVER. Like legit 15 minutes to your meal.
It is absolutely beautiful here in Seattle- Crisp Fall mornings and afternoons that feel like a late summer day. I am totally appreciating what feels like the last sliver of warm weather before fall really sets in…
But my comfort food cravings are already here. It’s like how sometimes you will force wearing sweaters and boots and stuff when it is not really cold enough for it, just because you really are ready for Fall fashion? And then really you just walk around all sweaty and uncomfortable all day? Well, I am kind of doing that with Fall comfort food. But when you see how good this is, maybe you won’t even blame me.
This is the coolest thing ever. I have been obsessed with the one pot pasta dishes ever since Martha Stewart put this out into the universe. There have been some really cool versions of this over the last year or so, and one of them I saw on Pinterest and I knew I had to make something like this. So I revamped it into a dairy, gluten and egg free version, and the result was AMAZING!!!
First of all, the creamy pumpkin sauce totally mimics cheese. My kids and my God daughter Ellie actually thought maybe it was cheese, and they totally gobbled down huge bowls of it. And I have to admit- as much as I loved it (I ate a solid half pound of pasta) I was surprised that they did! But as we all know, you should never question that type of thing and I just served them up some more and smiled nicely. But at the end I was supremely pleased with myself.
The knowledge that over the next few months I can get a meal on the table in, ooooh, say 12 minutes (!!!) is absolutely dreamy. Any other busy people out there should feel the same, and know: this recipe is for you ☺
So to make this one pot pasta dish, this is what you do:
In a large heavy pot combine all of the ingredients except for the coconut cream.
Put a lid on the pot and turn the heat onto medium. Cook for 10 minutes.
Take the lid off and turn the heat off.
Add the coconut cream.
Stir until creamy and then season to taste with kosher salt. Serve hot.
Recipe: One Pot Creamy Pumpkin Pasta
- 1 yellow onion, finely chopped
- 1 cup unsweetneed canned pumpkin puree
- 1 pound pasta (I use Gluten-free short cut pasta- either penne or fusili)
- 1 teaspoon kosher salt
- 1/2 cup white wine
- 4 cups vegetable stock (or chicken if you prefer)
- 1/2 cup parsley
- ¼ teaspoon nutmeg
- ¼ teaspoon red pepper flakes
- ½ cup coconut cream (the thick part on the top of a can of unsweetened coconut cream or milk)
- In a large heavy pot combine all of the ingredients except for the coconut cream.
- Put a lid on the pot and turn the heat onto medium. Cook for 10 minutes.
- Take the lid off and turn the heat off.
- Add the coconut cream.
- Stir until creamy and then season to taste with kosher salt. Serve hot.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6