I was in Trader Joe’s a few weeks ago and was amazed at what I saw. Pumpkin had taken over the store. I saw pumpkin tea, pumpkin chocolate, pumpkin cheese, pumpkin rolls, and pumpkin crackers. I even saw pumpkin mochi. Really? I love pumpkin as much as the next gal but it was pretty overwhelming. With all this pumpkin around, I’m thinking you really love pumpkin! So as not to disappoint, I'm adding to the pumpkin madness today!
This is a true pantry dish. Having just returned home from vacation to a fridge containing little more than condiments, yogurt and a lonely package of leeks, I needed to get creative. The leeks were a great start. After a quick scan of the pantry I also found a can of pumpkin and a bag of Edamame and Mung Bean Fettuccine that I had bought on a whim a few months ago. Since I love the black bean noodles made by the same company I figured these would be equally delicious.
If you’ve never cooked with leeks you must. They can be a pain to clean, but you can often find them pre-cleaned, packaged up, and ready to go (thank you Trader Joe’s). They were definitely the star of this dish and brought in so much flavor. My little trick for making veggies taste extra amazing is to sauté them in a little butter and olive oil…it really brings out the sweetness and adds a touch of decadence. If you don’t have leeks in the house, you could substitute shallots, Vidalia or other sweet onions. And of course you can use any pasta you have on hand.
I think this meal aptly demonstrates the power of a well-stocked pantry. And it beats take-out anytime.
Leek and Pumpkin Fettuccine
- 1 package (7 oz) Organic Edamame and Mung Bean Fettuccine (or any pasta)
- 1 leek, cleaned and sliced
- 1 tsp butter
- 1 tsp olive oil
- dash of Sea salt and pepper to taste
- 2-3 sprigs fresh thyme, chopped
- 2-3 leaves fresh sage, chopped
- 1 cup pumpkin puree
- ½ cup organic vegetable broth
- 1 Tbsp 2% plain Greek yogurt
- 2 Tbsp shredded Parmesan cheese
- Cook pasta according to package directions. Heat butter and olive oil in saute pan. Add leeks, salt and pepper and sage. Cook until leeks are lightly browned. Remove leeks from pan and set aside in small bowl. Add pumpkin and broth to the saute pan and stir until pumpkin loosens and makes a sauce. Add the thyme and salt and pepper, to taste. Let cook for 1-2 minutes and then add the leeks, reserving a bit to garnish on top. Stir well to combine and cook 2 more minutes. Remove from heat and stir in yogurt and parmesan cheese. Toss with pasta and serve with reserved leeks and sprinkle of Parmesan, if desired.