I kept thinking about a creamy pumpkin pasta dish with sage, but I wasn’t sure what I wanted to do. Did I want stuffed shells? A pumpkin fettucchine? And then I decided to keep it simple but filling. Not to mention this pasta recipe is low-fat and full of protein and vitamin A.
I just kept throwing in what sounded good together. So the cannellini beans were thrown in as well as the cinnamon on top. If you haven’t tried dusting your pasta with cinnamon, I strongly recommend it! Not just with this recipe to go with the pumpkin, but I’ve also done it to a white sauce, and my tomato sauces before. If you’re feeling daring one night, try it!
Pumpkin Penne with Spinach & Almond Ricotta
- Small amount of olive oil
- 1 sweet onion, chopped
- 4 cloves garlic, diced
- 1/2 c dry white wine (optional, can use more broth or water)
- 4 c vegetable broth
- 1/2 c coconut cream (for lower fat you can use almond milk)
- 1 15oz can pumpkin puree
- 1 large fresh sage leaf, diced
- salt and pepper
- 1 16oz bag of penne pasta
- 6 oz bag of fresh baby spinach
- 1 15oz can cannellini beans
- 1 recipe Almond Ricotta
- Optional: Cinnamon powder
- In a large pot heat small amount of oil at medium-high heat. Add onion and cook until fragrant and soft. Add in garlic and stir for just a few minutes, until garlic is fragrant.
- Add in the white wine, vegetable broth, coconut cream, pumpkin puree, sage, salt and pepper and stir to mix together. Bring to a boil. Add the penne pasta and stir to make sure the noodles don’t stick. Lower heat to low-medium. Cover and let simmer for about 8-10 minutes for the penne to cook. It will absorb most liquid, but not all. Make sure you stir every few minutes.
- Once pasta is cooked, take off heat. Add in the spinach one handful at a time and stir in until wilted. Drain the can of cannellini beans and add to pasta mixture. Add in 1 recipe (about 1 1/2 cups) almond ricotta. Stir together and serve!
- Dust with cinnamon if desired in your bowl and enjoy!