Pasta is my guilty pleasure. Ever since I was a kid, I always loved topping my farfalle with loads and loads of parmesan cheese (I know, I know…not healthy!). While I still have a love for parm, I’ve expanded my palette a bit and now enjoy trying pasta with more unique sauces like the pumpkin recipe below. Try it out and let me know what you think! To my total surprise, both my daughter AND husband both loved it!
* I used all organic ingredients in this recipe and linked them below!
- 1 16-ounce package rigatoni
- 1 8-ounce bag fresh spinach
- 1 15-ounce can pumpkin puree
- 1/2 cup parmesan cheese (add more if you desire!)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon of cinnamon
- A little less than 1/4 teaspoon of nutmeg
- OPTIONAL: Crushed red pepper
- OPTIONAL: Splash of milk
1. Cook pasta in a large pot of salted water. Be sure to save 1 – 1 1/2 cups of pasta water for your sauce before draining.
2. In a large skillet, add the olive oil, garlic and crushed red pepper (optional), stirring frequently. After a minute or two, add the spinach until it wilts (I chopped my spinach a bit, but that is optional).
3. Add pumpkin puree, parmesan cheese, sage and salt & pepper. Add 1/2 cup of pasta water (or milk if you prefer) at a time, until sauce reaches desired consistency. You may
4. Pour pumpkin sauce onto rigatoni and top with parmesan cheese!
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