Oh my gosh! This was so good. I have to give all the credit to Elena at HappyKitchen.Rocks! I followed her recipe with a few adjustments: I used canned pumpkin, as this was a last minute dinner idea and I happened to have canned organic pumpkin in my pantry (but not a whole sugar pumpkin lying around!), I added a half a chopped leek, just one large clove of garlic, freshly grated Parmigiano Reggiano instead of the chopped walnuts, chicken stock instead of vegetable broth and left off the pumpkin oil (no idea where that would come from?). If you want to keep it vegan use the chopped walnuts instead of cheese and vegetable broth instead of chicken stock. My son made some homemade pumpkin spaghetti with his pasta machine, substituting a couple of tablespoons of pumpkin puree for the usual water and oil he would put in the dough. It was soooo good! I had most of mine with some leftover frozen spaghetti squash I had in the freezer, but I had to try the pasta as well. I wasn’t sure I was going to post this, so I am lacking in pictures, next time I make it I will update with more pictures. I think this is the beginning of my usual Fall Pumpkin Crush (I made pumpkin granola yesterday)…
Healthy Pumpkin Pasta with Spinach and Mushrooms
Rich, creamy and very healthy pasta (or vegetable noodles) with sautéed mushrooms and spinach topped with a savory pumpkin sauce
- 1/2 leek, white part only, chopped
- 1 large garlic clove, minced
- extra-virgin olive oil
- kosher salt and freshly ground pepper
- 1 can organic pumpkin (make sure nothing else is added, especially sugar as this is a savory dish, not pie). Or a small sugar pumpkin, roasted and puréed.
- about 1/2 cup low-sodium chicken stock (or vegetable stock if you prefer to make this vegan). The amount may vary a bit.
- 1/2 teaspoon dried sage
- 1/2 pound cremini mushrooms, thinly sliced
- 10 oz fresh spinach
- Fresh pasta of choice or spaghetti squash
- freshly grated Parmesan cheese for garnishing (unless making it vegan – then try chopped walnuts or toasted pine nuts or nutritional yeast).
- Preheat oven to 425 degrees F.
- On a rimmed baking sheet, toss the mushrooms with the olive oil, salt and pepper. Spread the mushrooms in an even layer and roast until soft and golden, about 10-15 minutes, turning halfway through. Add the spinach for the last 5 minutes of cooking time.
- While the mushrooms cook, sauté the leeks and garlic for a few minutes or until they soften and become fragrant. Add pumpkin puree and small amounts of the chicken stock, until it is thinner than a soup, but still thick enough to grab onto your pasta. Cook over very low heat, stir frequently, and periodically add stock as it thickens while you cook it. Season with salt, pepper and sage.
- Cook the pasta according to package directions (or vegetable “noodles”). Drain.
- Mix noodles with spinach, mushrooms and sauce. Serve in bowls with freshly grated parmesan and enjoy!
https://healthyseasonalcooking.wordpress.com October 22, 2018