One-Pot Pumpkin Pasta

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Heather is a mom of two boys, ages 4 and 2, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Pumpkin baked goods, pancakes, waffles, pies, and muffins are all delicious ways to use the Veggie Buds Club veggie of the month, but for something a little different I am taking the warm, fall flavors of pumpkin over to the savory side with this easy pasta dish. The result is a nutrition-packed, flavorful, creamy dish the whole family will enjoy. Plus, it's made in one pot and ready in less than 20 minutes!

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One-Pot Pumpkin Pasta

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon minced fresh thyme and/or sage, optional
• 8 ounces small shaped pasta such as medium shells, fusilli, or penne (high protein pasta made from chickpeas or lentils work great too)
• 3 cups water
• 1 teaspoon Kosher salt
• 1/2 cup pumpkin purée
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons yogurt (I prefer whole milk Greek yogurt, but any kind will be good)
• 3 tablespoons grated Parmesan cheese, plus more for serving
• 1 teaspoon honey or maple syrup, optional
• 1 teaspoon balsamic or apple cider vinegar

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add olive oil and garlic.
2. Sauté garlic until fragrant, about 1 minute. Add in herbs, if using, and stir to combine.
3. Add in pasta, water, salt, pumpkin purée, and spices. Stir to combine.
4. Raise heat to high and bring to a simmer. Adjust heat, if necessary, to keep at a simmer until most of the water is absorbed and pasta is cooked to your liking. Stir frequently to keep pasta from sticking to the bottom.
5. Turn off the heat. Stir in yogurt, Parmesan, honey, and vinegar.
6. Taste and season with more salt and pepper, if needed.
7. Serve immediately with an extra sprinkle of Parmesan cheese.

Dairy free?
Substitute coconut yogurt or dairy-free cream cheese for the yogurt. Add in a sprinkle of nutritional yeast to get a little cheesy flavor or just omit the cheese entirely.

Want some extra veggies?
Add in some finely chopped cauliflower or kale with the pasta or throw in a couple handfuls of baby spinach at the end.
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Want to make ahead?
Cook as directed above then pour into a greased 9-inch baking dish. Top with an extra sprinkle of cheese and/or ground pecans and breadcrumbs. Cover and refrigerate for up to 3 days. When ready to eat, bake at 350 degrees Fahrenheit until warmed through, about 30 minutes. Then broil the top to make brown and crunchy.