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
- 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
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.
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!