It's that time of the year and for the first time in a few years I am actually feeling like getting into the Holiday spirt. First up... HALLOWEEN! In the last few years the only thing Halloween has been good for is another excellent episode of Brooklyn 99 for the Halloween Heist! This year I am looking forward to making different seasonal foods that are not only healthy, but super tasty as well. Today that is a Pumpkin "Chicken" Pasta. I have seen several videos on YouTube about using Pumpkin in your pasta and it has intrigued me, so this week I grabbed a couple cans of pumpkin and I can't wait to use them.
Pumpkin Chicken Pasta
Yield: about 9 - 1 cup servings
Recipe From: Me (with the help of some greats on YouTube)
What you will need:
a small can of pumpkin, about 1.75 cups
3 cups of room temperature soy milk (non flavored)
3/4 cup of all purpose flour
2 tsp Chicken Better Than Bouillon
4 cloves of minced garlic
1/2 cup onions, diced fine
1 tsp dried sage
1/2 tsp nutmeg
4 tbsp of Melt plant based butter
2 cups of cooked rutabaga (*optional but adds to the fall, root vegetable, feel)
2 cups of Butler soy curls
8oz of vegan pasta of choice, I like a penne or a rotini
How to Make The Pumpkin Chicken Pasta:
The first thing you want to do is to rehydrate the soy curls. For this, I like to use the Better than Bouillon Chicken. 2 tsp in some hot water pours over the soy curls will do the trick. Let that sit for about 10 minutes.
When the soy curls are rehydrated and ready to go, squeeze out as much of the liquid as you possibly can. You do not want these soggy at all. Save that left over broth.
While the soy curls are rehydrating, in a medium pot cook the pasta to the directions on the box.
Once the pasta is done, empty it into a strainer in your sink. In that same pot, over medium heat, add the butter, sage, onion and the garlic and cook until onions are translucent.
When the ingredients in the skillet are ready, add the flour and cook it down until it starts to brown (you are basically making a rue).
Once the flour has browned, add 1 cup of the milk and whisk until there are no lumps and then continue to add the 2nd cup of milk until it is all incorporated and then the 3rd. If the mixture is still really thick, which mine usually is, I like to add some of the left over broth from the soy curls until I get the consistency I want. You wont want to add much as you will get some liquid from the pumpkin you are about to put in and can add more broth after that if needed.
Once that is set, whisk in the pumpkin and the nutmeg until well combined and turn the heat down to low.
With that simmering you can add in your soy curls and cooked rutabagas (if you are using them). Let that simmer for about 5 minutes and then add your pasta and toss to make sure it is well coated.
When the pasta is hot enough, serve and enjoy!
Tip: This is very filling. I usually have a 1.5 cup serving and it fills me up nicely.
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