When amazing student volunteer Alyssa sent me this recipe that she developed, I admit that I was sceptical. A savoury dish with pumpkin and coconut? Yes, she’s right. It’s delicious.
What I particularly love about this recipe, besides the Fall theme, is how quick it is to make. And, that is uses pantry staples. Talk about easy.
This is a great recipe if you:
Are looking for more ways to incorporate beans into your eating habits (Meatless Mondays perfection).
Have a picky kiddo who doesn’t eat many veggies
Are looking to include more fibre or iron in your diet
It’s vegan (so dairy-free), soy-free, and gluten-free (when made with gluten-free noodles).
Pumpkin Pasta Ingredients
1 cup pumpkin puree
1/2 cup coconut milk
3 cloves garlic, minced (or less to your taste)
1/2 bunch of spinach (amount would vary depending on the readers preference)
1 1/2 cup white beans, drained and rinsed
1 tsp olive oil
6 oz linguine
vegetable broth (optional)
Pumpkin Pasta Directions
Cook pasta according to package directions.
Meanwhile, puree beans in a food processor or blender with pumpkin puree and coconut milk until smooth. Be patient, this can take a little while.
Heat oil in a pan over medium heat and lightly pan fry spinach ribbons. Remove the spinach ribbons from the pan and set aside.
To the same oil add the minced garlic and cook until fragrant, 1 minute.
Add the pureed pumpkin mixture to the garlic. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. If sauce appears thick, add vegetable broth (optional).
Add pasta to the pan and mix. Serve topped with spinach ribbons.
For more healthy, simple recipes check out my recipe page here.
Recipe and photo credit: Alyssa Chai