Recipe

It’s Pumpkin Season, And If You Also Love Pasta, You Are G

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It’s pumpkin season, and if you also love pasta, you are going to dig this pumpkin pasta recipe. I have no idea where I found this, but I scribbled it down from somewhere, and oh my! It’s now my all-time favorite pasta recipe. Not only is it perfect for chilly fall nights, it also makes a delicious @MeatlessMonday meal!

One-pot creamy pumpkin pasta
(serves 5-6)

1 cup chopped onion
1 TB minced garlic
1 15-ounce can pumpkin
2.5 cups vegetable broth
1 14-ounce can lite coconut milk
1 15-ounce can tomato sauce
1 tsp cinnamon
1 tsp dried oregano
1 tsp dried basil
1 tsp dried sage
16 oz whole wheat penne or rotini
2 cups baby spinach (or other leafy greens; I used collard greens)

1) In a large pot, sauce the onion and garlic until softened, about 5 minutes. Add rest of ingredients (except spinach) and stir to combine.
2) Bring to a boil and then cover and lower heat to simmer. Cook until pasta is tender (about 12-15 minutes), stirring occasionally.
3) Add spinach and cook for another 2 minutes or until spinach is wilted.

Option: Add a vegan Italian sausage to it (which I did when I served it for leftovers, which then made it seem like “first-overs”!).

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