Description
This is a really simple dish that is creamy, comforting, and absolutely delicious! Make it as a weeknight dinner or include it on a holiday menu and watch it become an instant fall favorite.
Ingredients
Scale
- 8oz spaghetti (or any other pasta of your choice)
- 1 tbsp extra virgin olive oil
- 1 medium-size onion, diced
- 1 tbsp fresh grated ginger
- 1 tbsp fresh rosemary, chopped
- 3 tbsp tomato paste
- 1 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 3/4 cup no-chicken or vegetable both
- 1 tsp salt (add more to taste)
- 1 cup canned pumpkin
- 1 cup full-fat canned coconut milk
- 2 cups fresh baby spinach, chopped
Instructions
- Cook the pasta in salted water until slightly al dente. Drain, making sure not to rinse it. Set aside
- In the meantime, heat the olive oil in a large non-stick skillet. Add the onions and cook over medium heat for about 2 minutes, until translucent. Add the ginger and rosemary and continue cooking for another 3 minutes, stirring often to prevent the onions from burning
- Add the tomato paste, maple syrup, and balsamic vinegar. Stir well and cook for 3 minutes. Add the broth and salt, stir well and continue cooking for 2 more minutes
- Whisk in the pumpkin and coconut milk. Simmer for about 5 minutes, stirring occasionally. Turn off the heat, add the chopped spinach and mix well
- Add the cooked pasta, toss well so it's well coated with the sauce, and serve immediately
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Thanksgiving
Nutrition
- Serving Size: 1 cup
- Calories: 428
- Sugar: 10.3
- Sodium: 720
- Fat: 16.8
- Saturated Fat: 11.5
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 59.3
- Fiber: 5
- Protein: 10.5
- Cholesterol: 0