Fall is definitely officially upon us, and with it you start to see all things pumpkin popping up—from pumpkin lattes to pumpkin pancakes to pumpkin [fill-in-the-blank].
I am in full support of the pumpkin movement, but I find that all these things have a similar flavor.
Don't get me wrong: I love pumpkin (as I do all veggies!), but I also know it can be paired with more than just cinnamon.
Because of this, I wanted to share this Pumpkin-Poblano Pasta from my book Meat On The Side. It combines pumpkin puree with peppers and shrimp for a creamy, sweet and spicy sauce.
And the entire recipe only uses ten ingredients and is done in about the time it takes for the pasta to cook!
Pumpkin-Poblano Pasta with Baby Bok Choy + Shrimp
- 1 poblano chile
- 3 tablespoons olive oil
- 2 shallots, coarsely chopped
- 4 garlic cloves, minced
- 1 teaspoon minced fresh thyme leaves
- 1½ teaspoons kosher salt
- One 15-ounce can pumpkin puree
- 3 ounces soft goat cheese, crumbled
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- 1 pound bucatini
- 4 baby bok choys, chopped into 1-inch pieces
- 16 jumbo shrimp (16/20 size), peeled and deveined
- ¼ cup chopped scallions (green parts only)
- ¼ cup roasted pumpkin seeds
- Use the broiler or gas burner on the stovetop to roast the poblano: Simply place it under or over the flame (use tongs if you’re working on the stovetop) and cook until mostly black on all sides—5 to 8 minutes, turning as needed. Place the poblano in a plastic food storage bag; seal the bag. When the poblano is cool, rub off the skin with a paper towel. Cut the poblano open lengthwise and then remove its stem and seeds.
- Place a large pot of salted water over high heat for cooking the pasta. While it is heating, heat 2 tablespoons of the oil in a large skillet over medium heat. Stir in the shallots and garlic and sauté until tender—about 5 minutes. Stir in the thyme and 1 teaspoon of the salt until incorporated; then stir in the pumpkin, mixing well, and cook for 3 minutes more.
- Transfer the pumpkin mixture to a food processor or blender. Add the poblano and process to a smooth puree. Spoon the mixture back into the skillet. Stir in about two-thirds of the cheese along with the nutmeg and cinnamon (you’ll use the rest of the cheese for a garnish). Keep the skillet over low heat while you prepare the rest of the dish.
- Cook the pasta in the now-boiling water until al dente according to the package directions. When it is done, drain it, reserving 1 cup of the cooking water.
- While the pasta is cooking, heat the remaining 1 tablespoon oil in a second large skillet over medium heat. Stir in the bok choy, sprinkle with ¼ teaspoon of the salt, and cook until tender—3 to 5 minutes, stirring occasionally. Transfer the bok choy to a medium bowl. Add the shrimp to the same skillet and sprinkle them with the remaining ¼ teaspoon salt; sauté until pink—about 5 minutes, turning once. Return the bok choy to the skillet and heat through.
- Add the drained pasta to the skillet with the pumpkin sauce; toss to coat the pasta. If the sauce seems too thick, stir in some of the reserved pasta cooking water until it has your desired consistency.
- Serve immediately, dividing the pasta among 4 dinner plates and topping each portion with one-quarter of the bok choy and 4 shrimp. Scatter the scallions, pumpkin seeds, and remaining cheese evenly over the tops.
- Keep It Simple - (1) Substitute kale, radicchio, or cabbage for the bok choy. (2) Use 2 to 3 tablespoons of heavy cream instead of the goat cheese. Also add a sprinkle of Parmesan to bump up the flavor if you have it on hand. (3) If you don’t want to bother with roasting the poblano chile, simply seed and chop it, and then sauté it with the shallots and garlic: a quick alternative for a similar taste.
- 50/50 - This pasta is as good without shrimp as it is with; simply omit the shrimp to give vegetarians a satisfying meal. If you’re making some veggie versions and some shrimp ones, just cook the shrimp separately and add to the plates you want.
- Family Friendly - Leave off the bok choy for pickier eaters, or puree it up with the rest of the pumpkin-poblano mixture and they will never know it’s in there.