Pumpkin & Spinach Pasta
Who says pumpkin is only for pies? It’s a squash, after all, and we use every other kind of squash — acorn, butternut, spaghetti — in savory dishes. It’s a shame that zucchinis are the only squashes that have managed to make the jump from savory (in countless Mediterranean dishes) to sweet (quickbreads and fritters). Given pumpkin’s potential and the fact that Thanksgiving feasts will be hitting tables across the land this weekend, what better time to explore your savory options?
Pumpkin & Spinach Pasta
Note: this recipe serves 2. Simply double or triple ingredients as needed.
2 servings of whole-grain pasta
4 cloves garlic, sliced into rounds
1 T. unrefined peanut oil OR extra-virgin olive oil
1/2 cup whole coconut milk
1/4 cup canned pumpkin
1 tsp. ginger
2 cups spinach, roughly chopped
Prepare pasta according to package directions. Rinse with hot water, drain, and set aside. While pasta is cooking, prepare sauce.
In a large pot or pan (you’ll need enough room to add the spinach later), sautée garlic in oil over medium-low heat for 1-2 minutes or until garlic is fragrant and slightly golden, stirring often to make sure that garlic doesn’t scorch.
Add coconut milk, pumpkin, and ginger and stir to combine. Simmer on low for about 5 minutes to allow the flavors to marry, then add spinach. Cook for another 1-2 minutes or until spinach is wilted.
Toss pumpkin sauce with drained noodles and serve piping hot. A few crushed peanuts and/or a spritz of lime juice would be nice garnishes.
Happy Thanksgiving!
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Tags: pasta, pumpkin, spinach, squash, Thanksgiving
