Ingredients:
- 8 oz pasta (any type you prefer, such as fettuccine or penne)
- 1 cup pumpkin puree (canned or homemade)
- 4 cups fresh spinach (from your Stack & Sprout)
- 3 cloves garlic, minced (store-bought)
- 1 small onion (optional, if you're growing green onions), chopped
- 1 cup vegetable broth (store-bought or homemade)
- ½ cup heavy cream or plant-based cream (optional, for a vegan version)
- ½ cup grated Parmesan cheese or nutritional yeast (for vegan)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- ¼ teaspoon nutmeg (a pinch, optional)
- ¼ teaspoon red pepper flakes (optional, for a little heat)
Instructions:
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Reserve about 1 cup of pasta water, then drain and set aside.
- Sauté Aromatics:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped onion (if using). Sauté until fragrant and translucent, about 3-4 minutes.
- Add Pumpkin and Spinach:
- Stir in the pumpkin puree and vegetable broth. Mix well. Add the fresh spinach and cook until wilted, about 2-3 minutes.
- Create the Sauce:
- Pour in the heavy cream (or plant-based cream) to your desired creaminess. Stir to combine and let it simmer for 3-5 minutes. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.
- Season:
- Season with salt, pepper, nutmeg, and red pepper flakes (if using). Stir well.
- Combine with Pasta:
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If needed, adjust the sauce consistency with more pasta water.
- Serve:
- Plate the pasta and top with grated Parmesan cheese or nutritional yeast for a vegan option. Garnish with extra spinach or herbs if you have any.
This cozy dish is warm, creamy, and perfect for chilly fall or winter evenings, showcasing the fresh produce from your Stack & Sprout!
