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Leek and Pumpkin Fettuccine

Posted by 2eatwellRD
October 20, 2014
Featured in: Inspired Vegetarian, Dinner
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This Leek & Pumpkin Fettuccine is an easy meatless meal made with pantry staples.

~by Danielle Omar, MS, RD

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. 

This Leek & Pumpkin Fettuccine is an easy meatless meal made with pantry staples.

This Leek & Pumpkin Fettuccine is an easy meatless meal made with pantry staples.

Leek and Pumpkin Fettuccine


Serves 2


  • 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


  1. 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.

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Danielle Omar is the author of the INSPIRED VEGETARIAN Feature on HealthyAperture and is a Registered Dietitian, clean-eating coach, cookbook author, and raw foodie wannabe. She is a passionate food and nutrition educator and founded her private nutrition practice to support busy men and women on their journey to becoming their healthiest self. An avid cook, she also enjoys sharing plant-based recipes and nutrition strategies on her Food Confidence blog. She is the author of Skinny Juices, 100 Juice Recipes for Detox and Weight loss. Danielle’s expert nutrition advice has been featured in The New York Times, The Washington Post, Fitness, Shape, and Women’s Health magazine, as well as national television, including The Food Network and NBC Primetime.
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