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Creamy One Pot Pumpkin Pasta

Creamy One Pot Pumpkin Pasta

7 Oct 2024


5 MINS


15 MINS


4

♬ original sound - Barbary & Oak

 

INGREDIENTS
227 grams conchiglie pasta
30 ml Olive Oil
480 ml Water
480 ml Vegetable Broth
60 grams Fresh Spinach Leaves
¼ teaspoon Ground Black Pepper
⅛ teaspoon Nutmeg
¼ teaspoon Sea Salt
⅛ teaspoon Ground Cinnamon
½ teaspoon Dried Sage
¾ teaspoon Garlic Powder
240 grams Canned Pumpkin Puree
120 ml Heavy Whipping Cream
57 grams Cream Cheese, Cubed


 

METHOD

1.    In a cast iron pot, combine water, vegetable broth, and olive oil. Bring the mixture to a boil, then add the uncooked pasta shells.


2.    Stir frequently and cook for about 12 minutes, or until the pasta is fully cooked and only a small amount of liquid remains.


3.     Turn off the heat and gently stir in the chopped spinach for 1 minute, allowing it to wilt.


4.     Add the remaining ingredients to the pasta, stirring until everything is well combined and the sauce becomes creamy and warm, about 1-2 minutes. Serve immediately with your choice of optional toppings and enjoy!

 

TIP

Top with toasted walnuts, toast them in a dry skillet over medium heat for 3-4 minutes, stirring often. This intensifies their flavor and adds a nice crunch.