Luxuriously creamy pumpkin pasta in 20 minutes! It’s possible with this super-simple vegetarian one-pot pasta recipe.
8 ounces linguine pasta
4 cups low-sodium vegetable broth*
1 cup pumpkin puree
1/2 cup white wine (I recommend Chardonnay or another wine that’s on the dry side)
2 tablespoons olive oil
1/2 medium onion, chopped small (about 1 cup)
3-4 large cloves garlic, peeled & minced (about 2 tablespoons)
1/2 teaspoon ground nutmeg
1/8 teaspoon crushed red pepper flakes (or more or less to taste)
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper plus more to taste
1 (4-ounce) log fresh goat cheese (chevre)* or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese
1 small bunch parsley, chopped
Add all ingredients except the goat cheese and parsley (and any additional salt and pepper) to a large, heavy pot – I use a 7-quart dutch oven.
Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.
Substitute 4 ounces of your favorite vegan cream cheese. I’m partial to garlic and herb vegan cream cheese – fabulous in this!
Omit or greatly reduce the crushed red pepper flakes. You can sprinkle a few flakes over the top of the grown-ups’ portions when serving, if you’d really like a bit of heat.
VEGETABLE BROTH NOTE:
I suggest low-sodium broth so that you can better control the amount of salt. If you only have full-sodium broth on hand, I suggest omitting or greatly reducing the salt and then adding it at the end to taste.