I've had a secret for awhile...I wish I was an amazing food blogger. So I'm going to try. It might not be too amazing, but then I won't get anywhere unless I try. So here is for the unleashing, a little Fall warmth called Pumpkin Cream Pasta!
One time I was reading about how good pumpkin is for you, and that you should put it in all kinds of things for the added vitamins and good stuff it has. And it suggested substituting your tomato base with pumpkin in spaghetti. So I tried it out! And then later, I realized I wasn't the first one to really give it a whirl. Too bad. But this recipe came from the little idea spark, nowhere else!
Pumpkin Cream Pasta
Serves: 2-3
1/2 pound spaghetti or other pasta
4 tablespoons olive oil, divided
1 chicken breast half
salt and freshly ground pepper, to taste, plus 1 teaspoon salt for pasta water
1 medium onion, chopped coarsely (1/2-inch pieces)
1 medium green bell pepper, chopped in 1/2 to 3/4-inch pieces
5 medium crimini mushrooms (shiitake would also work)
1-1/2 cups pumpkin puree
1/4 cup merlot or other dry red wine
3 cloves garlic, minced and crushed
2 teaspoons rubbed sage
3 tablespoons cream cheese
Sprinkle both sides of chicken with salt and pepper. In large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken breast, fry until browned and cooked through, turning once (about 5 minutes on first side, 3 on second side). Remove from pan.
Meanwhile, boil water with 1 teaspoon salt and cook pasta to package directions; reserve 1 cup pasta water when draining.
Add remaining two tablespoons olive oil to pan. Add onions, stir-fry until translucent, about 3 minutes. While the onions are cooking, chop the chicken coarsely and set aside. To the onions, add bell pepper, stir for one minute. Add mushrooms and stir-fry vegetables for 2 minutes, reducing heat slightly if pan gets too dry. Remove vegetables and combine with reserved chicken.
Reduce stovetop heat to medium. Add pumpkin puree and wine to pan, stir until smooth. As it begins to gently boil, add garlic, sage, and cream cheese, stirring often. Once cheese has melted and incorporated, add 1/2 cup reserved pasta water, stirring well. Stir in chicken and vegetables, and additional pasta water as needed to loosen the sauce (or some heavy cream if you want a creamier sauce). Season to taste with salt and pepper. Remove from heat and serve over hot pasta!
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| yum! I'll work on my photo skills. |
