Flavors of Fall Pasta Dinner combines the all of this season’s favorites: pumpkin, apple, cinnamon, nutmeg and lean ground beef in a healthy, savory pasta dish that screams fall!! Greek yogurt makes it creamy, healthy and oh so yummy! I could dive face-first into this pasta and stay here all season long!
So I have jumped on the pumpkin-recipe bandwagon 🙂 I didn’t know how I felt about all of the pumpkin-inspired savory recipes that I have been seeing all over the place. Then I saw this recipe from Melanie Makes and thought that I had finally found a pumpkin recipe that I could get into.
Here is your recipe for Flavors of Fall Pasta:
Flavors of Fall Pasta Dinner
Prep time
Cook time
Total time
Author: Becky's Best Bites
Serves: 8
Ingredients
- 16 oz. whole wheat penne pasta, prepared according to package directions.
- 2 tbsp. extra virgin olive oil
- 1 large, sweet, yellow onion, chopped
- 3 -4 cloves garlic, pressed or minced
- 1 granny smith apple, chopped
- 1 lb. 93% lean ground beef
- ½ cup dry white wine
- 1 bay leaf
- 1 tsp. ground rubbed sage
- ½ cup reduced-sodium chicken broth
- 1 cup pumpkin puree
- 12 oz. 0% fat greek yogurt
- ¼ tsp. cinnamon
- ½ tap. nutmeg
- 1 tsp. sea salt
- ½ tsp. fresh group cracked pepper
- ½ cup grated parmesan cheese
- parsley and additional chopped apple for garnish, if desired.
Instructions
- Prepare pasta according to package instructions. Reserve 1 cup of starchy cooking water. Drain and return cooked pasta to hot pot. Set aside.
- In a large skillet over medium-high heat, heat oil. Once hot, add onion, garlic and apple. Saute until soft and translucent, approximately 4-5 minutes.
- Add ground beef and brown until no pink remains.
- Add white wine, bay leaf and sage to skillet. Cook for two minutes to allow wine to reduce.
- Stir in chicken broth and pumpkin and bring to a simmer.
- Add greek yogurt, cinnamon, nutmeg, salt and pepper.
- Pour mixture in hot pot with cooked pasta, parmesan cheese and reserved cooking water. Stir to combine.
- Garnish with parsley and additional chopped apple, if desired.
This looks delicious and totally says fall!
Mmmm, I think I’d really enjoy this. It looks like it would make good leftovers for lunch too =)
Thanks Laura! We enjoyed our keftovers for lunch 🙂
Love the apple and sage in your recipe, great fall flavors!!
LOVE the addition of some apples – this dish looks and sounds just fab!
This is a great recipe for Pasta and the fall. I don’t think I would stop at just one bowl!
This looks amazing! I actually cooked straight up from scratch tonight and it was amazing…definitely saving this recipe to try since I am in a cooking mood! 😀
For jumping on the pumpkin bandwagon, you sure did a marvelous job. As I went down the ingredient list, I kept getting more and more excited. This looks amazing.
G’day! Your pasta looks so warm and welcoming to me!
Cheers! Joanne
This looks great! All those fall flavors in one bowl! Yum. And, I love that you used whole wheat pasta. Awesome!
Great combination of flavors. I like how you combined the tastes of fall into this great dish. Pinning to make for my family very soon
Thanks Nicky! Please let me know if your family liked it.
I am absolutely intrigued by this pasta, Becky! I’m not a nutmeg fan, but everything else combined here sounds absolutely amazing, and I think I’m going to have to give it a try! Thanks so much for sharing this!
Thanks Erin! Feel free to keave the nutmeg out, it will still be fabulous!