Pumpkin - Spinach Pasta
Lunch & Dinner,  Quick & Easy,  Vegetarian

Pumpkin – Spinach Pasta

With the changing season, my kitchen also goes through some changes, and you will see more and more comforting, warming dishes perfect for cold weather. This creamy Pumpkin – Spinach Pasta will make a perfect weeknight dinner. This recipe is not only quick and easy in preparation but also flavorful and nutritious.

I used crushed Brazilian nuts in one serving and Parmesan in the second serving to top the pasta. They both tasted great! If you want to go with a vegan/vegetarian version, you can stick to the nuts or nutritional yeast if you still want to get that cheese taste. If you don’t exclude animal products from your diet, Parmesan will be a nice savory, salty addition.

PASTA

The choice of pasta is totally up to you. I personally think it tastes amazing with long and wide pasta, like the pappardelle pasta I used. However, you can use any pasta you already have in your pantry or whichever you like the most. Use the pasta that works for you and your family.

SUBSTITUTIONS

– Vegetable broth can be substituted with chicken broth
– If you don’t have canned coconut milk, use regular coconut or almond milk or cow’s milk. You can also use half-and-half; you will have to adjust the amount of half and a half you need. Add a bit and taste the sauce; it needs more add a bit more.
– Fresh spinach taste as good as frozen, feel free to substitute fresh with frozen; another alternative is kale; chop the kale and add to the sauce instead of spinach

I am all about using up what we have in our kitchen, pantry, freezer before going shopping, and buy more products.

 

LOOKING FOR MORE DELICIOUS DINNER IDEAS? CHECK OUT THESE RECIPES!

Chickpea – Pumpkin Stew
Tomato – Parmesan Soup
Butternut Carbonara
Cauliflower Rice Skillet

Pumpkin – Spinach Pasta
 

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 8 oz pasta of your choice
 1 cup pumpkin puree
 2 cups spinach
 1 cup vegetable broth
 1 cup tomato sauce
 ½ cup coconut milk
 1 tbsp olive oil
 2 cloves garlic, minced
 1 pinch ground nutmeg and cinnamon
 1 tsp fresh sage (optional)

1

Cook the pasta according to package instructions.

2

While the pasta cooks, bring a large skillet to medium heat and add the olive oil and minced garlic. Cook just until fragrant. Whisk in the tomato sauce, pumpkin, and coconut milk. Add the vegetable broth. Stir and let cook on low about 5 minutes.

3

Add the spinach. Cook until it lightly wilts.

4

Stir in pasta and toss to coat. Sprinkle with walnuts or Parmesan, if desired, and serve.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 314
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 1.8g9%
Cholesterol 15.2mg6%
Sodium 313.6mg14%
Total Carbohydrate 55.2g19%
Dietary Fiber 6.4g26%
Sugars 5.1g
Protein 10.8g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 8 oz pasta of your choice
 1 cup pumpkin puree
 2 cups spinach
 1 cup vegetable broth
 1 cup tomato sauce
 ½ cup coconut milk
 1 tbsp olive oil
 2 cloves garlic, minced
 1 pinch ground nutmeg and cinnamon
 1 tsp fresh sage (optional)

Directions

1

Cook the pasta according to package instructions.

2

While the pasta cooks, bring a large skillet to medium heat and add the olive oil and minced garlic. Cook just until fragrant. Whisk in the tomato sauce, pumpkin, and coconut milk. Add the vegetable broth. Stir and let cook on low about 5 minutes.

3

Add the spinach. Cook until it lightly wilts.

4

Stir in pasta and toss to coat. Sprinkle with walnuts or Parmesan, if desired, and serve.

Pumpkin – Spinach Pasta

Try this nourishing recipe for yourself! Pin it for later and tag me on Instagram when you make it!

Pumpkin – Spinach Pasta

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