At this point October may as well be renamed Pumpkin. It seems the orange squash is all people can talk about this month…including myself! Admittedly, I’ve been putting it in my morning smoothies, oatmeal and breakfast quinoa.
Pumpkin is a good source fibre, potassium and vitamin C, which encourages the production of collagen and helps our skin glow. I’ve made it a point to keep our pantry stocked with a can or two recently, for times when the pumpkin spice cravings kick in.
I recently had some leftover puree sitting in my fridge begging to be used, so I did a quick search on Pinterest – which is currently overflowing with pumpkin recipes – for inspiration and stumbled upon this One Pot Cheesy Pumpkin Pasta.
I’m a big fan of KD, but with a trip to Jamaica planned in a month, I’m trying to stop eating so much crap. I liked the sounds of this healthier version and after a very long day in the office I was craving some comfort food. Quite frankly, I was exhausted and had zero energy to even stop for groceries on my way home. So instead, I improvised and used ingredients I had at home. I didn’t steer too far from the recipe and it turned out even better than I had expected! It definitely hit the spot! And it was all made in one pot, which saved my sleepy butt from having to clean up a huge mess afterwards.
1 small onion (diced)
1 cup organic vegetable stock
2 cups organic chicken stock
1/2 package of ditalini pasta noodles
1 cup pumpkin puree (not pumpkin pie filling)
1/4 teaspoon chili flakes
1/4 teapsoon garlic salt
1/4 teaspoon paprika
1 pinch of nutmeg
1/2 cup light cream cheese
1/4 cup cheddar cheese (cut into cubes)
1 tablespoon margarine
1 tablespoon almond milk
Salt and pepper to taste (I like lots of pepper)
1. In a small(ish) pot combine onions, pasta noodles, vegetable and chicken stock, pumpkin puree and spices. Stir together and bring to a boil.
2. Once boiling, reduce the heat and let it simmer for roughly 10 minutes. I put a lid on my pot but uncovered it quite frequently to stir and ensure noodles did not stick to the bottom.
3. Once the majority of liquid has been absorbed and the pasta is cooked, remove it from the heat and stir in the cream cheese, cheese and margarine.
Now I have to admit, these photos were taken a day after I made the dish. I was ravenous and devoured a big hot bowl of it before deciding it was even worthy of a blog post. I promise, it turns out much more creamy when made fresh, but tasted just as good as leftovers for lunch.
And yes, I do like ketchup on my mac ‘n cheese. Don’t you?!