Pumpkin, Mushroom, and Spinach Pasta
Pumpkin, mushroom, and spinach pasta is a healthy, comforting, and filling vegetarian fall dish.
- 8 ounces uncooked pasta (for 4 people)
- 1 tablespoon olive oil
- 1/2 small onion chopped
- 14 ounces white mushrooms chopped
- 2 cloves garlic minced
- 1 teaspoon Dijon mustard
- 3 dashes Italian seasoning
- 1 cup pumpkin purée
- 1/2 cup heavy/whipping
- Handful fresh spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese (optional)
Boil a large pot of salted water for your pasta. Cook it according to package directions.
Add oil to a skillet on medium heat and sauté onions until they're slightly browned (about 10 minutes).
Meanwhile, chop mushrooms and then add them to the pan along with the garlic, mustard, and Italian seasoning. Cook for another 10 minutes.
Add the pumpkin, cream, and spinach. Cook for another few minutes until the spinach has wilted. Season with salt and pepper.
Reserve some of the pasta water if you would like the sauce to be slightly thinner. Toss the sauce with the pasta and serve with freshly grated parmesan cheese.