Autumn is happening, guys.
That means it's time to use up those beautiful pumpkins.
I'm totally into the savory pumpkin combo these days, so I created this yummy pumpkin pasta concoction and am very pleased about how it turned out. It's creamy, full of cozy flavour, and the pumpkin adds a little touch of sweetness that gives a comforting dynamic element to a basic pasta dish.
Bring on all the cozy autumnal food! The one perk of needing to cover ourselves with huge sweaters all the time means we can stuff all the pasta in our faces with zero remorse. Gotta store up for winter! ;)
Recipea:
Makes 2 hearty bowls of pasta
Prep time: 10 mins | Cook time: 20 mins
200g (1/2 can) of pureed pumpkin
2 large cloves of minced fresh garlic
1 tablespoon olive oil
2 tablespoons nutritional yeast
1 teaspoon dried sage
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 teaspoon ground cinnamon
Ground salt and pepper to taste
1/2 cup grated non-dairy cheese
1 1/2 cups fresh spinach
160g (about 1/3 of a 500g packet) of wholewheat spaghetti
Boil spaghetti until al dente.
While spaghetti is cooking, in a medium saucepan on medium heat, heat oil and garlic until fragrant.
Add pumpkin and heat through.
Add nutritional yeast and herbs and spices.
When the spaghetti is ready use a pair of tongs to transfer the pasta straight from the water into the pumpkin mixture. Add 4-6 tablespoons of pasta water to thin out the sauce to your desired consistency and toss together with the fresh spinach and non-dairy cheese until spinach is slightly wilted and cheese is melted.
Serve and garnish with some more fresh thyme and rosemary.
This dish is also great with baked, thinly sliced portobello mushrooms, vegan sausage, crispy kale, etc. Get creative!
0 comments