Pumpkin Pasta with Spinach Recipe

Pumpkin Pasta with Spinach

An easy spaghetti with spinach and pumpkin puree that is perfect for a fall night!

Serves: 6Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

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Serves: 6

Ingredients

  • 1⁄4 cup walnuts, chopped
  • 2 teaspoons olive oil
  • 1 package (10 oz.) fresh spinach
  • 1 tablespoon butter
  • 1⁄2 cup onion, minced
  • 2 cloves garlic, minced
  • 1⁄2 cup fresh sage
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
  • 2 teaspoons smoked paprika
  • Salt and pepper to taste
  • 1⁄2 cup white cheddar cheese, shredded
  • 1⁄2 cup Parmesan cheese, shredded

Directions

  • Bring a large pot of water to a boil; salt it. Cook the spaghetti according to package directions. Drain.
  • In large skillet over medium-high, toast the walnuts, stirring constantly for 1-2 minutes. Set aside.
  • In same skillet over medium-high heat, add 2 teaspoons olive oil and lightly sauté the spinach, stirring constantly, about 1-2 minutes. Set aside and cover to keep warm.
  • In large saucepan over medium-low heat, melt the butter and sauté the onion, garlic and sage, until onion is cooked, or about 2-3 minutes. Add in broth, cream, pumpkin puree, paprika, salt, and pepper. Cook uncovered, stirring frequently, until sauce thickens slightly, about 10-15 minutes. Add cheddar cheese and mix.
  • Gently stir in the spaghetti and the spinach into the sauce. Serve immediately, topped with Parmesan cheese and walnuts.

Serves: 6

Ingredients

  • 1⁄4 cup walnuts, chopped
  • 2 teaspoons olive oil
  • 1 package (10 oz.) fresh spinach
  • 1 tablespoon butter
  • 1⁄2 cup onion, minced
  • 2 cloves garlic, minced
  • 1⁄2 cup fresh sage
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
  • 2 teaspoons smoked paprika
  • Salt and pepper to taste
  • 1⁄2 cup white cheddar cheese, shredded
  • 1⁄2 cup Parmesan cheese, shredded

Directions

  • Bring a large pot of water to a boil; salt it. Cook the spaghetti according to package directions. Drain.
  • In large skillet over medium-high, toast the walnuts, stirring constantly for 1-2 minutes. Set aside.
  • In same skillet over medium-high heat, add 2 teaspoons olive oil and lightly sauté the spinach, stirring constantly, about 1-2 minutes. Set aside and cover to keep warm.
  • In large saucepan over medium-low heat, melt the butter and sauté the onion, garlic and sage, until onion is cooked, or about 2-3 minutes. Add in broth, cream, pumpkin puree, paprika, salt, and pepper. Cook uncovered, stirring frequently, until sauce thickens slightly, about 10-15 minutes. Add cheddar cheese and mix.
  • Gently stir in the spaghetti and the spinach into the sauce. Serve immediately, topped with Parmesan cheese and walnuts.