🎃Cheesy Pumpkin Sauce Pasta with Spinach & Toasted Walnuts
Last night’s dinner was a MacGyver Meal. 😂 I open the fridge and see what’s in there to quickly craft some magical meal.
I had leftover pumpkin puree, coconut milk, and a HUGE container of spinach. I shared the finished product with my Dad who is not a veggie lover. He was too distracted by the crunchy walnuts and a little basil on top to notice the spinach. 🤷♀️ He thought it was great!
12 oz pasta of choice
1-2 Tablespoons oil (can use vegetable broth instead)
1/2 onion, chopped (about 1 cup)
2 garlic cloves, finely chopped
1 cup pumpkin puree
1 cup coconut milk (I used full fat)
1 Tablespoon Tomato Paste
3 Tablespoons Nutritional Yeast
1/2-1 teaspoon salt (to taste)
1 Tablespoon fresh lemon juice
Few Red Pepper Flakes
Taste here- I also added a tiny dash of cayenne pepper
2 handfuls (about 2 cups spinach)
1/3 cup chopped walnuts, toasted
Basil for garnish (or crispy sage leaves)
1️⃣ Place pot of water on to boil for the pasta
2️⃣ Saute onion in oil (or broth) over low-medium until translucent then add garlic and saute for 1 minute careful not to brown garlic.
3️⃣ Add pasta to boiling pot of water and cook according to package directions until al dente reserving 1 cup pasta water.
4️⃣Add pumpkin puree, coconut milk, tomato paste, nutritional yeast, salt, lemon juice, nutmeg, and red pepper flakes to onion mixture and stir to combine and gently warm. Taste & adjust with a little more seasoning if needed. Then add in spinach and saute over low until wilted and cooked.
5️⃣ Toast walnuts in small pan careful not to burn and set aside.
6️⃣ Drain pasta (reserving 1 cup water) and add pasta to the sauce. Coat pasta thoroughly with sauce adding a little reserve pasta water if needed for consistency.
7️⃣ Plate pasta and top with basil and toasted walnuts. 💫
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