Friday, September 16, 2011

I don't believe in "seasonal"

Well, Pumpkin Spice Lattes may be in the air, but Fall apparently is not. Did you know canned pumpkin is "seasonal?" Unacceptable. Like no one wants pumpkin flavored food any other time of the year? I call this a major grocery store fail, Vons.

I probably should have just gone to Trader Joes. But it's far. (It's not, but I'm lazy) And so I settled on pumpkin pie mix. It was still good, but it made it a bit sweeter than I would have preferred...more "gourmet" tasting than I was expecting. The sweet and spicy was a nice combo, though, if you can get past the idea of sweet and spicy pasta. Which I could. I'll be trying this again with regular pumpkin at some point to compare. Or better yet, if you can find regular pumpkin, you should try it and give me a review.

Very fall-ish. Even if this is the summer that just. won't. die.

Pumpkin Blue Cheese Pasta
One shallot, minced
2 garlic cloves, minced
1 red chile, minced (or less, to taste)
1 cup chicken broth
1 tbsp thyme
1 package sliced portabella mushrooms
3/4 cup pumpkin pie mix
1/2 cup reduced fat blue cheese
Two servings corkscrew pasta, cooked al dente
parsley, parmesan and sea salt (to taste) to serve

Coat pan with cooking spray and heat to medium. Saute shallot, garlic and chile for a minute or two. Add 1/2 a cup of chicken broth, thyme and mushrooms, and saute until mushrooms are soft.

Stir in pumpkin, remaining broth and cheese, and a good pinch each of salt and pepper. Let cook down 5 minutes or so, then stir in pasta. Remove from heat, cover, and let sit 5 minutes or until thickened a bit. Stir again before serving. Sprinkle with parsley, cheese, and salt as desired.

875 calories total


  1. That looks so yummy, I'm totally going to make it!!!

  2. Made this with regular pumpkin, but no shallots or mushrooms (only because I didn't want to go to the store). It was delish! I love the blue cheese with the pumpkin. Thanks for another goodie!