The Hubster and I are very particular about our pasta. We used to be tomato-pepper-and-onions purists. Had it every time we made pasta. Enter diagnosis of food intolerances, and we were forced to branch out. We have since become garlic-onion-pea-and-beans purists.
But looking through the October issue of Whole Living Magazine, I came across a few new pasta recipes. And they included one of our favorite fall ingredients: squash. Kind of made me want to try something new. I mean, how could we not try them?!
The first one we picked was the Pumpkin and Thyme Rigatoni. Of course, we had to tweak it. And change up some of the ingredients so we could use what we actually had on hand.
This is the result of our efforts. It is delish. With a very grown up flavor palate.
10 minPrep Time
15 minCook Time
25 minTotal Time
- pasta of your choice (whole wheat, brown rice, quinoa and corn)
- 1 teaspoon extra-virgin olive oil
- 1 medium-size onion, coarsely chopped
- 1/4 cup sugar or agave
- 1 tsp molasses
- 1 small golden nugget squash, peeled, seeded, and cut into chunks
- 2 cups vegetable broth
- 1 teaspoon nutmeg
- 2 teaspoons lemon juice
- 2 teaspoons thyme
- sea salt and freshly ground black pepper
- Cook pasta of your choice.
- While pasta is cooking, heat the oil in a medium-large skillet on medium heat. Add the onion and saute until translucent, about 3 minutes.
- Add the sugar and molasses and stir until dissolved.
- Stir in the pumpkin.
- Add the vegetable stock and reduce the heat to low.
- Cook until the sauce is thickened and the pumpkin is fork-tender, about 15-20 minutes.
- Add the nutmeg, lemon juice, thyme, and salt and pepper to taste.
- Toss in the pasta and serve.
Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, Egg Free, Soy Free, and Corn Free*. *Choice of pasta will affect the status of this recipe.