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Creamy Pumpkin Pasta | Jenna Lives Well

Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

15 mins prepServes 2

A gluten-free and vegan creamy pumpkin pasta recipe, perfect for a cold, rainy fall day.

2 servings

What you need

oil

1 fl oz oil

pepper

ground nutmeg

⅛ tsp ground nutmeg

yellow onion

¼ yellow onion

pumpkin puree

1 ½ cup pumpkin puree

mushrooms

1 cup mushrooms

brown rice pasta

½ box brown rice pasta

salt

¼ tsp salt

coconut milk

1 ½ cup coconut milk

garlic clove

1 clove garlic clove

fresh spinach

2 bunch fresh spinach

ground cinnamon

⅛ tsp ground cinnamon

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Instructions

Cook the pasta according to the package instructions. In a large saucepan or pot, heat your oil and then add in the diced onion, sliced mushrooms, and minced garlic. Sauté for about 8 minutes until the mushrooms are cooked. Add in the coconut milk and pumpkin purée, then stir in all of the spices (salt, pepper, cinnamon, nutmeg). Let simmer over low heat for 10 minutes. Then, add in your spinach. Pour your cooked pasta into the pan with the sauce, and stir until well combined. Enjoy!

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