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. πŸ˜‰

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. πŸ˜‰

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

(serves 2)

  • 170g whole wheat egg noodles
  • 1 small onion, finely chopped
  • ΒΎ cup pumkin puree
  • ΒΎ cup unsweetened soy milk
  • Β½ cup water
  • 1 tsp salted herbs
  • ΒΌ 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)


  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