Creamy Pumpkin Pasta
If you are like me, you are probably looking for quick and hearty dinners to serve that require little effort. Afterall, it is not unusual to come home and just want to relax; dinner is the last thing on your mind. I recently threw together a quick and easy pasta dish with leftover pumpkin that turned out delicious. It requires little prep time, just cooking the pasta while you make the sauce. This vegan dish tastes rich and only contains healthful fats. Try it out on a night where you want something tasty but don’t want to spend an hour on dinner.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Cook pasta according to package directions.
Meanwhile, in a small saucepan, over medium heat, add 1 Tbsp olive oil. Add garlic and red pepper and saute for a minute until fragrant. Add the thyme, coconut milk, and pumpkin as well as nutritional yeast and sea salt to taste and cook five minutes longer until the mixture is heated and well combined. Keep on low heat while you wait for the pasta to finish cooking.
When finished, drain the pasta and add to the sauce. Add the spinach, and stir to wilt. When pasta is well coated with the sauce and spinach is wilted, place the pasta in a serving dish and sprinkle pine nuts over the top to serve!
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- Heart Healthy