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Pumpkin Pasta with Baby Spinach

Milk

Pumpkin Puree

Olive Oil

Garlic

Baby Spinach

Vegetable Broth

Red Pepper Flakes Salt & Pepper

Pasta

Shallots

Walnuts

Parmesan

Cook the pasta in boiling salted water 1 minute less than the recommended al dente cook time on the package. Drain and reserve 1/2 cup pasta cooking water.

Start making the sauce while the pasta is cooking. Warm the olive oil in a large skillet or sauté pan over medium heat.

Sauté the shallots for 3-4 minutes until they start to soften.

Stir in the minced garlic, red pepper flakes, salt and pepper. Give the shallots 1-2 minutes to become fragrant.

Pour in the pumpkin puree, vegetable broth and milk, stirring to combine. Simmer for 5-7 minutes until slightly thickened.

Stir the pasta into the pumpkin sauce and simmer for 1-2 minutes.

Fold in the spinach, parmesan and walnuts. The heat in the pan will quickly and gently wilt the greens.

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Pumpkin Pasta with Baby Spinach