Creamy Coconut Pumpkin Pasta
Indulge in a taste of autumn with our exquisite Coconut Pumpkin Pasta! This savory-sweet pasta dish combines the richness of creamy coconut milk with the earthy sweetness of pumpkin, creating a symphony of flavors that will dance on your taste buds.
Equipment
- Large Baking Sheet
- Pot
- Blender
- Sauté Pan
Ingredients
- 1 2 lb Pumpkin Hokkaido, Sugar, Cinderella*
- 1 Can Full-Fat Coconut Milk
- 1 Medium Head of Garlic
- 1/2-1 cup Vegetable Broth
- 2-3 Sprigs of Rosemary
- 3 Sprigs of Thyme
- 1 Handful of Sage
- 2 tsp Olive Oil
- 1/2 tsp Nutmeg & Ginger
- 1 box Whole Wheat Pasta**
- 5 oz Bag of Baby Spinach
- Salt & Pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit. Cut pumpkin into slices (can leave skin on). Make sure to reserve the seeds for later and roast (they make a great snack!)
- Toss pumpkin with olive oil, nutmeg, ginger, salt, pepper, thyme, and rosemary. Cut garlic head in half and toss with pumpkin. Once everything is nicely coated, spread out onto a baking sheet. Make sure to not crowd sheet, use 2 if needed. Roast pumpkin and garlic for about 35 minutes; or until fork-tender.
- While pumpkin is roasting, begin to cook pasta. You can use whichever pasta you'd like. I recommend using a pasta like penne or cavatappi (a pasta with grooves to catch the delicious sauce). When done, drain and set aside.
- When pumpkin is done roasting, scoop out flesh and put in a blender along with the peeled garlic. Add in coconut milk and broth until desired consistency is reached! For creamier sauce, add more coconut milk. For thinner sauce, add more broth.
- In a sauté pan, add a bit of olive oil (enough to coat bottom of pan) and place on medium heat. Once hot, add in sage and begin to fry and flavor the oil. Fry until crisp making sure to not burn the sage (set aside). In the same pan, add in spinach and cook until wilted. Next add in sauce and heat. Once warm, add in pasta and toss until coated.
- Serve in a bowl with fried sage and walnuts as a garnish and enjoy!!
Notes
*can use 1.5 cans of unsweetened pumpkin puree instead of fresh pumpkin.
**can use gluten-free pasta if needed.
***If using canned pumpkin, first step can be ignored, just add puree with seasonings in step 3***