One Pot Creamy Pumpkin Pasta

The sky is looming grey this afternoon as I write this post.  It seems as though November arrived bringing much more autumnal weather with it.  The weatherman and the calendar both say snow is in the offing, but I remain in denial even though the air smells like snow.  I would like to hold off the descent into winter a little longer.
We had taken a brief hiatus from Emily's cooking days, I had taken a temp job with Elections Canada that had me working until 6 most evenings, so we needed meals that were quick and easy, or could be assembled in advance and take advantage of the oven timer.  With the election well behind us now, and Halloween done we can return to some semblance of normalcy again until Christmas's unerring and wonderful chaos makes its presence known.
Emily decided Sunday that she would cook Monday night again, accepting easily my suggestion of this recipe which I happened across while looking for inspirations last week.  I have made it before and it is easy and perfect for a chilly fall evening.
After school Monday Emily invited a friend over, and the two of them decided to make dinner together.  It was amusing to listen to Emily set her friend to various prep tasks, acting very sure of herself.  Talk about the blind leading the blind!  Still with a little assistance they were quickly underway.  I think they used about a third as much garlic as they should have, and Emily forgot to add the white wine (apple juice) to the pot.  We were short of linguine and substituted fettuccine noodles instead, so it took a little longer to cook.  When all was said and done there was pumpkin puree spattered all over the stove top, but dinner was a hit.  Emily's friend took some of the leftovers home with her for lunch too, along with a copy of the recipe.  I think they both had fun, and at the end of the day that's what matters.  

I neglected to take a picture in the midst of the chaos in my beleaguered kitchen, you'll have to take my word the dish is a rich,creamy concoction, a wonderful orange colour.  A green salad would have completed the meal perfectly, but the dish was hearty and filling on its own.  Who said pumpkin was only for pie?


One Pot Creamy Pumpkin Pasta

8 oz. linguine pasta                                 1/2 teaspoon nutmeg
4 cups vegetable broth                             1/8 teaspoon crushed red pepper flakes (or to taste)
1 cup pumpkin puree*                             1 teaspoon salt
1/2 cup dry white wine**                       1/4 teaspoon pepper
2 tablespoons olive oil                            4 oz fresh goat cheese (chevre)***
1 cup finely chopped onion                    1 small bunch parsley, chopped 
3-4 large cloves garlic, minced

Add all the ingredients except the goat cheese & parsley to a large, heavy pot
Place the pot over high heat and bring to a rolling boil.  As soon as it comes to a boil set a timer for 9 minutes.  Stir and toss pasta as it cooks, frequently at first and then constantly as it begins to thicken. After 9 minutes the pasta should be done & the sauce thickened slightly.  If not continue cooking until the pasta is done.  Remove from heat.
Crumble the goat cheese into the pasta, stir gently until melted and combined. Let stand 5 minutes.  The sauce will thicken more as it sits.  Stir and taste, add more salt & pepper if needed, garnish with parsley.

*A can of pumpkin puree is 398 ml, but I use the whole can.  What are you going to do with less than half a can of pumpkin?

**Apple or orange juice is an adequate substitute for white wine. A splash of lemon juice will help replicate the acidity if you do not have wine to cook with, or prefer to drink the wine yourself

***Sour cream can be substituted for the goat cheese (about a 1/2 cup)