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Perfect Pumpkin Parmesan Pasta

Pumpkin soup is grand, but beauties this comfort food in healthy disguise is truly everything. Hearty yet heart friendly, this 20 minute meal is guaranteed to reap a harvest for your tastebuds. I may have to jar this yummy sauce up and freeze it for the days I’m sure to be craving pumpkin.

1 pound whole wheat linguine

1 tablespoon olive oil (divided)

2 small shallots, diced

1 medium bunch of Swiss chard

1 teaspoon kosher salt

1 15 ounce pumpkin puree

1/2 cup coconut milk

1 cup low-sodium vegetable stock

1 cup fresh Parmesan cheese, grated


In a saucepan sauté shallots in 1/2 of the olive oil for about 7 minutes. Add the salt. Pour in the pumpkin puree, coconut, and vegetable stock.

In a separate pan cook Swiss chard (leaves only, cut into ribbons) with the remaining 1/2 of olive oil for about 5-7 minutes.

Stir the mixture well over medium heat until smooth and creamy, about 10 minutes. Stir in the Parmesan until just melted and add the cooked Swiss chard at the end (or on top). Serve with cooked whole wheat linguine.

Robbie Ann Darby (RAD Experience) is a professional FitGirl, Group Fitness Instructor and Personal Trainer in NYC. Follow her sweaty life on Twitter, Facebook, and Instagram for more fun health and fitness tips!


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How To Eat Pumpkin For Breakfast, Lunch & Dinner Without Getting Sick Of It  was originally published on

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