Wednesday, October 28, 2009

Pumpkin Penne

When I found out I was pregnant, Josh's mom gifted us with a subscription to Parents magazine. If you know anything about this publication, then you know that we aren't exactly their target demographic. It's a mainstream magazine with fairly traditional politics and articles that explain why you should be careful because that frozen meal isn't as healthy as the packaging claims. Ahem.

That said, every month I feel compelled to read it. Often they have cute ideas for craft projects and sometimes creative ways of styling food for kid's parties or packed lunches. Recently, there was a really interesting excerpt on introducing solids that focused on veggies and a much quicker introduction schedule--a technique that's supposed to instill a love of veggies. Anyway, in the same issue, they had a quick weeknight dinner recipe: pumpkin penne. Josh immediately expressed an interest in it, so, after a long day of writing, I went about veganizing it. It turned out pretty good and, along with some cranberry sauce that's been in our freezer since last T-day, it made for a nice early thanksgiving-type meal.
Pumpkin Penne
Adapted from Parents Magazine

1 lb. Penne
1 T coconut oil
2 shallots, finely chopped
1 1/2 cup veggie broth
1/2 cup soy milk
1 heaping T. cornstarch
1 can pumpkin puree
1/4 heaping cup of nutritional yeast
1/4 t cinnamon
1/4 t cayenne
1/8 t ginger
1/2 t salt
1/2 t fresh coarse-ground pepper
1/4 cup chopped flat leaf parsley

Cook penne according to package directions. Heat oil in sauce pan, add shallots, and saute until they are just starting to turn brown. While cooking the shallots, whisk together cornstarch and soy milk. Once shallots are done, add soy milk mixture, veggie broth, and pumpkin. Bring to a boil, then turn down to a simmer. Add spices and let simmer for 20 minutes. Add salt and pepper to taste (or do so individually). Pour over penne. Mix in flat-leaf parsley and serve.

7 comments:

veganmomma said...

That is too funny. I don't know how I ended up with my "free" subscription to that magazine but I feel compelled to read it as well. I always feel like I need to see what mainstream mothers are reading. The last issue had some little blurb on "do you think raising a child vegetarian is wrong?" and an overwhelming majority voted YES! I was so annoyed although reading people's comments made me laugh.
Anyway, the pasta looks good. I've been using a lot of pumpkin these days so I may have to give it a whirl.

The Voracious Vegan said...

Sometimes it is a funny experience to read magazines like that. Whenever I flip through a cosmo or a glamour, in between fighting back the vomit and screaming angrily, I do find myself chuckling now and then at the blatant stupidity of it all. Ahem. Anyway. Your pasta looks DELICIOUS! I love the idea of using pumpkin in a savory dish, but I never really do. I always seem to stick with making pumpkin into a dessert of something else sweet. I need to branch out for sure.

Bianca said...

This is very similar to my favorite recipe in La Dolce Vegan...the Punk-kin Pasta. It calls for vegan sausage as well, but other than that, it has the same pumpkin meets pasta concept. So delicious!

thedalyn said...

Funny, Bianca, because I was thinking about toying around with it (namely, making it into a casserole) and adding tempeh bacon. So, I could see how sausage would totally fit here.

I'll have to take a look at that recipe (it's somewhere in the HUGE stack of cookbooks I have) and see what other differences there are!

veganboyjosh said...

you're totally going to get sued now by parents magazine for posting their recipe.

also, that stuff was so good. can't wait to have it again and again.

with sausage. or tempeh.

it was also pretty sweet the next day, cold. both sweet in the sugary sense, and in the awesome sense.

Jenna said...

I am making this for dinner TONIGHT!! :)

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