Creamy Pumpkin Pasta Dish.

Creamy Pumpkin Pasta.

THIS IS FOR YOU MY PUMPKIN LOVING BESTIES.

When we killed “happyslimhealthy.com” for really so many good reasons LOL, I lost SO many recipes. Ones some you OG’ers have been asking me about, and I AM SO SORRY IT HAS TAKEN SO LONG TO FIND THEM.

But thanks to some deep diving. I found SOME! Not the pictures though so just use your memory to dream up the most deliciously creamy and amazing pasta dish with fall flavors and that is what this is.

This recipe was inspired by so many recipes I have seen on social recently, so I put my own spin on a creamy, savory yet a little sweet pasta. Are you drooling yet? Do you picture it?

As always, I am not a chef and I truly make these up as I go and when they are good I decide to share them. So a few things you should know, I multi-tasked my way through this. I am sure there is a more efficient way to create this, but here is what worked for me- and the only casualty is the mess it left in my kitchen.

This dish is really amazing for this time of year, feels like comfort and fall all mixed together but it is JAM PACKED with nutrients too. Hope you love it as much as we did !

Ingredients:

Sauce:

• 1 cup pure pumpkin puree

• 1 cup coconut milk (the kind in a can is best here!)

• 1/2 cup goat cheese crumbles

• salt, pepper, red pepper flakes, garlic

Protein:

• 1 pound ground chicken

• garlic

Veggies:

• 2 cups chopped lacinato (dino) kale

• 1 cup diced onions

• 1/4 cup sun dried tomatoes

• 2 cups broccoli, roasted (with garlic & herb seasoning)

Pasta:

• 1 box Banza, any shape

Directions:

So I did this all separately - feel free to make this work best for you - but as a disclaimer I had 3 pans going for this baby!

1. Pasta: Boil water & cook banza to package directions (recommend to rinse with water after draining)- place pasta when done on the side.

2. Protein: Cook 1 pound ground chicken in a pan. Break up into pieces and cook until cooked all the way through with garlic, garlic & herb seasoning and a little salt as desired.

3. Veggies: In a separate pan saute all the veggies! I decided to roast the broccoli on the side, but you can definitely saute that as well. Cook until desired doneness reached.

4. Sauce: In a small pot - combine pumpkin, coconut milk, cheese & spices. Mix well until cheese melts into pumpkin & sauce is heated all the way through.

5. ASSEMBLE: You can do this a few ways - you can mix all of it together and feed many. Or portion it out for all who are enjoying - start with your serving of banza, then layer lots of veggies, add in your protein & top with 2-3 tbsp sauce! However you do it, the flavor rocks - top with extra red pepper flakes if you like it hot and enjoy all the deliciousness of this fall --> winter masterpiece!

Enjoy!

And don’t forget to tag me on IG when you try this!

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Written by Jenna Werner

Hey there, I’m Jenna! I'm a Registered Dietitian, online nutrition coach and serious food lover. I'm ready to help you quit dieting forever and fall in love with the way food makes you feel.

Learn more about me and the HSH offerings here.