pumpkin Archives - Jackie Newgent

the best creamy pumpkin marinara sauce recipe

by Jackie Newgent | December 2, 2024 | 1 Comment

Bowl of creamy pumpkin pasta with fresh basil

Hello comfort food season! Nothing says comfort quite like a rich, velvety sauce that bridges the gap between classic Italian flavors and cozy winter-time vibes. So meet The Best Creamy Pumpkin Marinara Sauce Recipe. This velvety sauce is likely to become your new favorite kitchen obsession… a magical blend that transforms an ordinary pasta night into something beyond the ordinary. You’ll love the robust taste of marinara softened by the silky earthiness of pumpkin. Plus, it’s got a hint of garlic and subtle nutty undertone from cashews. Ultimately, it’s both indulgent and nourishing. The best of both food worlds!

creamy vegan pumpkin pasta “alfredo”

by Jackie Newgent | October 21, 2018 | 13 Comments

In need of some carbs … good carbs? You’ve found the right recipe! It’s no fettuccine Alfredo; it’s better! I was loosely inspired by the extra-rich pasta dish to make this Fall twist on it that’s more healthful and more flavorful! Rather than butter and parmesan cheese, I went with extra-virgin olive oil and creamy treenut cheese. You’ll get bonus velvetiness and a boost of color from a mixture of pumpkin puree and vegetable broth. You’ll also love the garlicky accent, crunchy pine nuts, and aromatic fresh basil leaves in this inspired “Alfredo” dish. Pick your favorite pasta shape. Altogether, it’s really, really comforting! You absolutely won’t have leftovers if you’re serving this for four! But since you’ll only use...

vegan dark chocolate-pumpkin bread

by Jackie Newgent | November 22, 2015 | 40 Comments

From Thanksgiving through Christmas, you can usually find me baking up some goodies, watching holiday rom-coms, or hosting parties … or all of the above! So it’s the perfect excuse for me to create a new fresh-from-the-oven treat, like this vegan dark chocolate-pumpkin bread. It’s basically a glammed up pumpkin bread. It’s big on chocolateness. It has a just-right amount of sweetness. And, as a bonus, it’s 100% plant based.

seasonal pumpkin and sage risotto

by Jackie Newgent | November 3, 2014 | 2 Comments

Risotto is a comfort food that I adore—especially as the weather turns colder. But whole grain risotto is not easily found on restaurant menus. So this is one dish I prefer to make at home. And seasonal pumpkin and sage risotto is definitely at the top of my list! Sorry in advance to risotto traditionalists! But since classic preparation of risotto can take patience, I’m sharing with you my cheater version! Simply use short grain brown rice for an excellent risotto-style entrée that’s easier and more intriguing than the conventional version. Luckily, this kind of cheating is a good thing! The short grain rice provides a perfectly sticky texture that’s ideal for risotto making.