It’s that time of year for pumpkin-flavored everything. And why not? Pumpkins have fiber, vitamins, minerals and antioxidants. They’re high in vitamin C and E, potassium, copper and carotene. These nutrients help prevent heart problems, weight gain and vision loss. This savory recipe has a nice mix of textures and is quick and easy to prepare.
- ½ small to medium-sized Hokkaido pumpkin
- 2 teaspoons olive oil divided
- salt and freshly ground black pepper to taste
- 1 head garlic
- 350 grams or 12 oz whole wheat pasta
- 200 grams or 7 oz mushrooms sliced
- 140 grams or 5 oz raw spinach
- 235 ml or 1 cup vegetable broth (see notes below)
- 1 teaspoon dried basil
- ½ teaspoon dried sage
- ¼ teaspoon nutmeg
- 4 tablespoons chopped walnuts to serve
- 4 teaspoons pumpkin oil to serve (optional)
- Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Bake in the preheated oven for around 20 minutes or until they are soft when pierced with a fork.
- Meanwhile, cook the pasta according to the instructions on the package. Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat. Add the spinach and continue cooking until it is softened, for about 4-5 minutes. Set aside.
- When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth. Add spices and herbs, as well as salt and pepper to taste.
- Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!
Note: Add vegetable broth one ladle at a time, until you like the consistency. It should be thicker than pumpkin soup.
Saturated fat: 1g
From: Happy Kitchen. Rocks