Description
Indulge in a delicious Creamy Pumpkin Pasta with Spinach recipe that’s perfect for fall. Learn how to create this comforting dish with a twist!
Ingredients
- 12 ounces (340 g) gluten-free penne
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 small yellow onion, chopped (about 80 g)
- 2 garlic cloves, minced
- 2 tablespoons (15 g) all-purpose flour (gluten-free)
- 1 can (13.5 ounces / 400 ml) canned lite coconut milk
- 1 cup (240 ml) canned pumpkin puree
- 1/4 cup (30 g) nutritional yeast
- 1/2 teaspoon (3 ml) dried sage
- 1/2 teaspoon (3 ml) salt, adjust to taste
- 1/4 teaspoon (1 ml) ground black pepper, adjust to taste
- 1/4 teaspoon (1 ml) dried thyme
- 1/4 teaspoon (1 ml) ground nutmeg
- 2 cups (60 g) baby spinach
- 1/4 cup (30 g) roasted pepitas
Instructions
- Prepare the penne following the instructions on the package.
- At the same time, sauté the diced onion in olive oil over medium heat, stirring often until aromatic, about 1-2 minutes. Add the garlic and sauté for an additional 30 seconds.
- Lower the heat and incorporate the flour, whisking continuously for 30 seconds. Gradually pour in the coconut milk while whisking to avoid lumps. Continue whisking as the sauce thickens, allowing it to simmer for about 2 minutes.
- Mix in the pumpkin puree, nutritional yeast, sage, salt, pepper, thyme, and nutmeg. Stir everything together and let it gently simmer on low heat for around 8 minutes.
- Add the spinach and cook until it just starts to wilt, then remove from heat. Combine the cooked pasta with the pumpkin sauce, tossing them together. Garnish with roasted pepitas and serve while warm.
Notes
- Consider adding a pinch of red pepper flakes for a subtle flavor kick.
- Mix in a splash of unsweetened almond milk for a creamier texture.
- Top with fresh herbs like parsley or basil for a burst of freshness.