Pumpkin Spinach Pasta

Over the weekend I was shopping at a local co-op, PCC, and saw a salad spinner in the clearance section. Kirk was questioning if we really needed it, as it was $10. A unitasker indeed, but with how many green we are eating now, I decided a small one would be happy. It is exhausting to soak, then air dry all the greens. When I got home I did research and I did get quite a deal – it is around $20 retail! (What did I get? A Zyliss Easy Spin Salad Spinner, 2-3 Servings, Green.)

The pumpkin sauce is rich and creamy, it will fool taste buds into thinking it has cream in it. If you leave the cheese out and switch to olive oil or Earth Balance Buttery stick, it is vegan friendly as well.

Pumpkin Spinach Pasta

Ingredients:

  • 13.25 ounce multi-grain penne pasta
  • 5 ounces baby spinach
  • 2 Tbsp unsalted butter
  • 2 Tbsp white whole wheat flour
  • 1 Tbsp granulated garlic
  • 1 cup unsweetened almond milk
  • 1 cup Organic Canned Pumpkin
  • 1 tsp dried rubbed sage
  • ½ tsp ground black pepper
  • ¼ tsp ground nutmeg
  • ¼ tsp fine sea salt, or to taste
  • ¼ cup grated Pecorino Romano or Parmigiano Reggiano cheese + more for topping

Directions:

Bring a large pot of lightly slated water to boil, add pasta and cook for time on package. Rinse, spin dry and chop the spinach, place in a colander. Pour the hot pasta water over it slowly, to let wilt.

Meanwhile, heat over medium a heavy medium saucepan. Melt the butter, whisk in the flour, letting cook for a minute or two. Whisk in the garlic and milk till smooth, then the pumpkin through salt. Let cook until bubbling and thick, whisking often. Add in the cheese, whisking till melted. Take off the heat, toss with the pasta and spinach. Add in more cheese as desired.

Serves 4.

That purple on the plate? It was an amazing tasting head of organic purple cauliflower….the steaming water was an incredible hue of blue/green when done. It made me wonder if it would have dyed fabric well!

~Sarah

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Comments

  1. THAT is one beautiful brassica! And the sauce looks lovely. Thanks!

  2. wow! I wouldn’t have guessed that would taste good. But we all love pumpkin here! I might have to give that a try. Can’t go wrong with pumpkin!

  3. Wow! Looks like this is tomorrows lunch! :) Thanks!

  4. Looks delicious. Do you think the canned pumpkin could be substituted by fresh bakes pumpkin? Or butternut squash? I just cannot stand the taste of the canned pumpkin…

    • Yes, roasted fresh pumpkin would work well. Just use an equal amount :-) Although I have to say the Farmers Market organic brand doesn’t have that “canned” flavor like Libby’s does.

      • Thanks for the quick reply! Will have to try that soon…I love pasta dishes with pumpkin or butternut squash (in German, weirdly, we use “Kuerbis” which stands for pumpkin for both…we do not distinguish between squash and pumpkin).

    • Really, that is neat! I love butternut as well – and how well it stores.

  5. That is so beautiful and sounds so delicious!!!

  6. Bea Cross says:

    I cant wait to try this pasta dish …. I have company coming today and this sounds perfect to try for lunch …

  7. Wow, that just screams fall comfort food! And the brassica, pshaw to the person who thought it was fake. Gorgeous!

  8. A stunning & tasty creation which I love! I sometimes find purple cauliflower & purple asparagus too! :) Yummm!

  9. MMMMM,…I have made it & it rocked! :) So good!

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