Golden Nugget Pasta

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.

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Golden Nugget Pasta

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 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

Instructions

  1. Cook pasta of your choice.
  2. 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.
  3. Add the sugar and molasses and stir until dissolved.
  4. Stir in the pumpkin.
  5. Add the vegetable stock and reduce the heat to low.
  6. Cook until the sauce is thickened and the pumpkin is fork-tender, about 15-20 minutes.
  7. Add the nutmeg, lemon juice, thyme, and salt and pepper to taste.
  8. Toss in the pasta and serve.

Allergen Information

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.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

5 comments / Add your comment below

  1. yum that looks delicious! my it must be so hard being vegan and avoiding nightshades but if it helps with your health it is something that you just have to do.

    I like combining roast sweet potato and pumpkin for pasta recipes, using a big bunch of sage for seasoning. yummm

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