Creamy pumpkin pasta

October marks the beginning of pumpkin season and this easy weeknight recipe takes only 30 minutes from start to finish.

Serves: 4

INGREDIENTS

8 ounces whole wheat pasta

1/4 cup olive oil

2 teaspoons minced garlic

1 cup pumpkin purée

2 Tablespoons milk

1 Tablespoon white wine vinegar

3/4 cup vegetable broth

salt/pepper (to taste)

3-4 leaves fresh sage (or 1/2 teaspoon dried sage)

1/2 cups grated parmesan

2 cups spinach

1/4 cup chopped walnuts

2 Tablespoons roasted pumpkin seeds

METHOD

Cook the pasta according to directions.

Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes.

Add in the pumpkin, milk, vinegar, broth, salt, and pepper.

Whisk and let simmer for about 5 min.

Add in the sage and parmesan.

Let simmer and reduce for about 2-3 minutes.

Remove from heat, then add in the spinach.

Mix together, then add in the cooked pasta.

Top with walnuts, pepitas, extra parmesan (optional), and garnish with sage.

Enjoy!

Recipe credit: Jar of Lemons

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