Pumpkin Pasta with Toasted Walnuts and Spinach
A delicious 20-minute creamy dish that includes the Fall star of the show! Pumpkin!
Servings 4
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.