This pumpkin pasta is healthy vegetarian comfort food that’s ready in 30 minutes. Made with pumpkin purée, pumpkin ale, and crispy parmesan breadcrumbs.
Trevor headed up to Mimi and Grampy’s house for an overnight visit.
So Chris and I had some extra calm and peace and freedom this weekend.
We talked about heading downtown to eat out.
We talked about driving into Boston or out to the movie theater.
But in the end, we settled on: doing nothing.
I cooked up a big batch of this super comforting Maple Ale Pumpkin Pasta.
And we ate it on the couch while watching some football on TV.
It was a rainy, chilly October day.
And it was perfect.
This pumpkin pasta is a super easy 30-minute meal.
I love cooking this up on busy fall weeknights because it’s so quick to throw together.
What I love most about this pumpkin pasta: it’s healthy, vegetarian comfort food.
I add lots of pumpkin puree to the pasta, which adds a smooth, velvety, creamy richness.
I also add garlic, shallot, and chopped kale for added flavor.
The flavors in this pumpkin pasta are delicious and unique.
I love adding some pumpkin ale to this pasta for savory flavor (any brand of beer works).
Plus I add a touch of maple syrup for a tasty hint of contrasting sweetness.
The finishing touch for this pumpkin pasta is homemade parmesan breadcrumbs.
The breadcrumbs are the easiest thing to throw together while the pasta is cooking on the stovetop.
And they’re oh-so-necessary to this pumpkin pasta dish.
They add the most delicious, salty, savory “crunch” to the creamy-slightly-sweet-pumpkiny pasta.
Here’s the Recipe for Maple Ale Pumpkin Pasta:
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Maple Ale Pumpkin Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Pasta
- Cuisine: Vegetarian
Description
This pumpkin pasta is healthy vegetarian comfort food that’s ready in 30 minutes. Made with pumpkin purée, pumpkin ale, and crispy parmesan breadcrumbs.
Ingredients
- 3 cups chopped whole grain bread
- 2/3 cup shredded parmesan
- 2 Tablespoons plus 2 Tablespoons olive oil
- 12 ounces whole wheat fettuccini or linguini
- 1 clove garlic, minced
- 1/2 shallot, diced
- 5 cups kale, finely chopped
- 2/3 cup pumpkin ale
- 1 1/3 cups pure pumpkin purée
- 1 Tablespoon 100% pure maple syrup
- Sea salt and ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Add the chopped bread, shredded parmesan, and 2 Tablespoons olive oil to a food processor. Season with salt and pepper. Pulse until breadcrumbs are formed.
- Arrange breadcrumbs so that they are spread evenly across a parchment-lined baking sheet. Toast in the oven until golden and crispy, about 5 minutes. Set aside.
- Meanwhile, bring a stock pot of water to a boil. Salt the water and add the pasta. Cook according to package instructions, until pasta is al dente.
- Meanwhile, heat 2 Tablespoons olive oil in a large sauté pan over medium heat. Add the garlic and shallot and cook until softened, about 3-5 minutes.
- Add the chopped kale to the sauté pan and cook until wilted, about 1-2 minutes. Add the pumpkin ale and adjust heat to medium-high. Simmer and cook until reduced by more than half, about 5 minutes.
- Add the pumpkin purée and maple syrup. Season with salt and pepper. Stir until well combined. Turn off the heat.
- Add the pasta to the sauté pan and season with salt and pepper. Stir until pasta is evenly coated in sauce.
- Transfer pumpkin pasta to serving plates. Top each plate with parmesan breadcrumbs. Serve immediately.
Keywords: pumpkin, kale, parmesan, maple, ale, pasta, vegetarian, healthy, easy, pumpkin pasta
For More Recipes You Might Love, Check Out:
Easy 30-Minute Pumpkin Lasagna
Slow Cooker Pumpkin Spice Applesauce
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