Creamy Pumkin and Chestnut Pasta

OK, I admit it, not the most inspiring combination for most.

Even I, wasn’t convinced at all!

Still, I don’t know why, I felt compelled to give it a try. I’ve never been too big on pumpkin but I do want to find ways to introduce it to my new healthy eating habits and make it a part of my regular diet. Why? Because pumpkin is good for you! It’s as simple as that. ;)

There are quite a few ingredients like that one that I used not to eat, up until recently. Some of them I took an immediate liking to, others, well, might take a while longer…

I have to admit that, when I grabbed the first bite of that pasta dish, I thought to myself, “OK, never again… I am not really liking this. I’ll have to think of something else for pumpkin”

However, by the time I was done eating… well… I have a confession to make here, one that I am not too proud of, but I’m sure you won’t judge me too harshly. ;)

When my plate was empty, I actually licked it! And that is something I don’t do often!

In other words, it was good. Very good.

A plate of Creamy Pumpkin and Chestnut Pasta

Unfortunately, that poor pasta dish isn’t really getting the visual presentation that it deserves, though. I was so sure that I wasn’t going to like it and that I’d end up not sharing it that I didn’t put as much love as I should’ve into that photo shoot.

Now I’m kinda sorry I didn’t…

Oh well, lesson learned. From now on, shoot every dish like it’s the best dish in the world and might very well be the last one I will ever eat.

I hope you still find it looks good enough to give it a try!

 

A plate of Creamy Pumpkin and Chestnut Pasta

INGREDIENTS
(serves 2)

  • 170g whole wheat egg noodles
  • 1 small onion, finely chopped
  • ¾ cup pumkin puree
  • ¾ cup unsweetened soy milk
  • ½ cup water
  • 1 tsp salted herbs
  • ¼ tsp freshly cracked black pepper
  • A generous grating of fresh nutmeg
  • 20g low fat cream cheese
  • 100g ready to eat chestnuts, crumbled (save a few to garnish)
  • 2 tbsp fresh basil, chopped (save a little bit to garnish)

INSTRUCTIONS

  1. Cook the noodles per directions on package, drain and set aside.
  2. While the pasta is cooking, over medium heat, cook the onion in a non-stick skillet until translucent
  3. Add the pumpkin puree, milk, water, salted herbs, black pepper and nutmeg.
  4. Stir to combine, lower heat and simmer for about 5 minutes
  5. Add cream cheese and chestnuts and stir until cheese is melted.
  6. Toss in pasta and fresh basil and stir to combine.
  7. Serve immediately and garnish with crumbled chestnuts and basil.

A plate of Creamy Pumpkin and Chestnut Pasta

Close-up on Creamy Pumpkin and Chestnut Pasta

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Comments

  1. says

    Mmm, I think that looks good. Although for some reason most pasta dishes do. I actually think that flavor combo would be great. They’re kind of fall flavors I think, which is hilarious because I just made a pecan almond nut butter with fall flavors and then I remembered it’s only July! I’m getting ahead of myself :) Just curious, can you buy ready to eat chestnuts at the store? I don’t know if I’ve ever seen them before.

    • says

      Sure they do! They are very decent in terms of taste, texture and flavor, and just soooo convenient to have in your pantry. They have this brand and another brand which I can’t remember at my local grocery store. I’ve noticed that a lot of Asian grocery stores also tend to keep them.
      And hey, there’s nothing wrong with eating winter squash in the middle of summer, now, is there? ;)

      • says

        Oooh thanks for the link. I’ll have to look for those!

        Not at all! I wish I could find some! Our small town grocery stores aren’t the best but our farmers market should be packed with squash soon. I’m so excited :D

    • says

      Chestnuts were kind of an aquired taste for me, but now that I took a liking to them, I get intense cravings sometimes! So if you don’t like them the first time you try them, I suggest you give them a second, and a third chance! ;)

Trackbacks

  1. [...] and picked myself up some cooked and vacuum packed chestnuts; I spotted them and couldn’t resist! Sonia’s recipe for pumpkin chestnut pasta has been tried on more than one occasion and I could think of nothing better than a big bowl [...]

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