Working in public relations, for me, means staying in the know about emerging media outlets, and trends.
So in 2008, when parenting blogs became all the rage, I suddenly found myself doing a lot of reading about teething, diapers and little Madeline’s first day of second grade. Even though I’m not a parent, parenting blogs often provide useful information.
By useful information, I obviously mean “recipes.”
]I’m not ashamed to admit that the recipe you’re about to read is the a recipe from Parents magazine.
Though the original recipe called foro pumpkin, I had fusilli that worked out just as well. I couldn’t find the recipe online so I did some casual Googling and found it on a new-to-me parent blog.
Regardless of whether a blog is called a food blog, a mom blog, a technology blog or even an outer-space blog (reader note: I have not confirmed that such a thing exists) if it has delicious pumpkin recipes, it’s a-OK with me.
- 1-12 oz box whole wheat penne or Fusilli
- 1 tablespoons olive oil
- 1½ cups low sodium chicken broth
- ½ cup fat-free evaporated milk
- 15 ounce can pumpkin
- ½ small white onion, chopped (or 1 tsp onion powder)
- ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Fresh parsley to garnish
- 1½ ounces grated Parmesan cheese
- 2 large handfuls fresh baby spinach
- Cook pasta according to package directions, adding spinach during the last two minutes of cooking. When it starts to wilt, drain, return to pot, cover to keep warm.
- Meanwhile, heat oil on medium. Whisk in broth, evaporated milk, pumpkin, and spices. Bring to boil, reduce heat to low, simmer, uncovered for 4-5 minutes, occasionally stirring.
- Toss pasta with the sauce and cheese, spoon into bowls and top with parsley (if desired).