Pumpkin Pasta
This is a great recipe that Krystalyn tried recently because we needed something reminiscent of Rapunzel and Cinderella. She used angel hair pasta to represent Rapunzel and the pumpkin for Cinderella. It was good, but all agreed it needed more substantial pasta. The linguine should be about right.
By using the Linguine, you will also make this suitable for the Instant Pot. I will write the recipe that way, but it could also be done as a sauce, boiling the pasta separately.
Ingredients:
8 oz linguine pasta
4 cup vegetable broth
1 cup pumpkin puree
½ cup white wine (I recommend Chardonnay or another wine that's on the dry side)
2 tbs olive oil
½ medium onion, chopped small (about 1 cup)
5 large cloves garlic, peeled & minced (about 2 tablespoons)
½ tsp ground nutmeg
1⁄8 tsp crushed red pepper flakes (or more or less to taste)
1 tsp kosher salt plus more to taste
¼ tsp freshly ground black pepper plus more to taste
4 oz log fresh goat cheese (chèvre)
1 small bunch parsley, chopped
Instructions:
Set you instant pot on sauté and add the oil, garlic and onion. sauté for 2-3 minutes, until the onion is tender. Add the broth, wine, and spices into the pot. Whisk in the pumpkin until blended.
Break the pasta and place on top of the liquid, pushing down slightly so the top is wet.
Set the pot on high heat and 6 minutes. When finished, vent immediately and remove the lid. Stir the pasta gently, separating any noodles that are stuck together.
Crumble goat cheese into the pasta. Stir gently until melted and combined. Let sit for 5 minutes (at this point, the pasta will seem somewhat soupy, but it will thicken as it sits).
Stir and taste. Add additional salt and pepper if desired.
Divide between bowls and sprinkle parsley over the tops.