This simple recipe makes for a quick weeknight dinner and a twist on pasta night.
The longer I blog, the more it seems people get really pissed off about seasonal food. Not all seasonal foods, of course – strawberries seem to escape wrath for the most part. But pumpkin, oh, pumpkin. The elephant in the blogging room.
Either you love it (and its associated spices cinnamon, nutmeg, and clove, because face it, most pumpkin is in the form of sweet and spicy baked goods) or absolutely hate it and rant on Twitter about how it’s September for goodness’ sakes, and pumpkin is not allowed until precisely October 1 and only then because Halloween is propping it up in ubiquity. Give it a break, will ya?
Clearly I fall on the loving side of pumpkin, and I eat it all year long, because it’s available all year in canned or frozen form. I don’t limit it to desserts – pumpkin is quite good in savory dishes as well.
This pasta is a hearty dish that is a nice change from the standard tomato sauce we have most every other pasta night. Bulk it up even more with the addition of sauteed greens and cooked crumbled sausage, if you like.
It comes together in about the time it takes to cook the fettuccine, so tuck this away for your weeknight recipe file.
Pumpkin Thyme Fettucine
8 ounces fettucine
1 tablespoon olive oil
1/4 cup diced white onion
1/2 cup peeled and diced tomato
15 ounces (1 can) pumpkin puree
1 tablespoon fresh thyme leaves
1/2 cup heavy cream or half-and-half
Salt and pepper to taste
Parmesan, to serve
Cook fettuccine according to package instructions. Drain and reserve 1 cup pasta water.
Meanwhile, heat oil in a saucepan set over medium. Saute onion until softened, about 5 minutes. Add tomato and cook another 3 minutes.
Stir in pumpkin, thyme, and cream. Add reserved pasta water, a little at a time, until you reach desired consistency. Cook sauce until heated through, then add salt and pepper to taste.
Toss pasta in sauce and serve.