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