Leftover pumpkin, anyone?
We didn’t actually use our old, carved-up pumpkin for this recipe, we used canned pumpkin instead, but those beautiful orange stars of Fall are so abundant right now you could easily make your own homemade purée.
We will have access to many squashes, pumpkins, and other gourdes for a few more months, so I thought it would be the perfect time to try out a pumpkin recipe!
When I thought about it, I was amazed that I had never used pumpkin in a recipe before – not even pumpkin pie for Thanksgiving! So I thought I would test this recipe out and see how my family reacted.
Plant-Based Living Journey
I have enjoyed experimenting with new flavors, alternative proteins, and vegetables since moving to a plant-based lifestyle.
I chose to move to a plant-based lifestyle after I became suddenly aware of all of the impacts related to the animal product industry. After doing heavy research, I was led to the conclusion that for so many reasons – health, animal cruelty, the environment – I would replace animal products with the endless substitutes that are growing in popularity out there.
My kids and husband have been less than enthused, and more difficult to convince, which is why I wanted to try out something like pumpkin.
The Truth About Pumpkin
I wish I had realized sooner that pumpkin has an extremely mild flavor when cooked correctly.
The flavors we usually associate with pumpkin actually come from the spices we regularly pair it with (think the famous Starbuck latte, which I adore). There is one major exception. When fresh pumpkin is slowly roasted until it is caramelized and sweet.
Yum. Sounds like my next adventure.
I used the more accessible option in this recipe, canned pumpkin, which is just fine for me since I didn’t have hours and hours to whip up this masterpiece!
This recipe only took me about 15 minutes to throw together – which is impressive because it looks like I spent a whole lot more time creating this beautiful dish! For that reason, you could make this as a quick homemade meal for your family or serve as a fancy dinner party entreé!
Adjustments Are Easy!
You can easily make adjustments to this recipe depending on your preferences and restrictions!
If you are vegan, there is a way to make the sauce dairy-free. All you need to do is take out the half and half and add more olive oil and broth (or use coconut milk) for your recipe.
You can also use dairy-free replacement for parmesan cheese – it’s incredible how many substitutes are out there!
Feel free to use any old pasta you like that your family loves. You can even incorporate whole wheat or “good carb” pasta if you are trying to reduce inflammation and balance blood sugar. Or use your family favorite! We used shells which we will definitely stuff with a ricotta mixture next time for extra creamy deliciousness.
Play it up with your favorites, add more veggies if desired, and enjoy this delicious new fall favorite!
Pumpkin Pasta with Toasted Walnuts and Spinach
Ingredients
- 8 oz shells or bowtie pasta
- 1 tbsp olive oil
- 2 cloves fresh garlic, minced
- 1 cup pure pumpkin purée or canned pumpkin
- 2 tbsp tomato paste
- 2 tbsp half and half (sub coconut milk- vegan)
- 1 cup vegetable broth
- 1 pinch ground nutmeg
- cracked black pepper & salt to taste
- 2 cup baby spinach, heaps
- 1/4 cup chopped toasted walnuts
- Parmesean cheese (optional)
Instructions
- Cook pasta according to directions. Drain and set aside but keep warm.
- While the pasta cooks, bring a large skillet to medium heat. Add olive oil and minced garlic,. Cook just until fragrant. Whisk in the tomato oaste, pumpkin, half and half until smooth. Add the vegetable broth, nutmeg, salt, and pepper. Stir until combined. Let cook on low for about 5 minutes.
- Add the spinach. Cook until slightly wilts.
- Stir in pasta and toss to coat. Sprinkle with walnuts and Parmesean, if desired, and serve.
Check out more plant-based homemade meals here!
