Cooklist AI
Creamy Pumpkin Chickpea Pasta with Spinach and Mushrooms
Try this delicious and nutritious 30-minute pumpkin chickpea pasta dinner recipe, loaded with spinach and mushrooms, perfect for a cozy fall evening with your family!
2
35 min
TOTAL TIME
440
CALORIES
$3.25
PER SERVING
Ingredients
Directions
13 STEPS
5 min
PREP TIME
30 min
COOK TIME
35 min
TOTAL TIME
1
Preheat the oven to 350 ºF.
2
Cut the pie pumpkin in half, remove seeds, and then chop into small cubes.
3
Line a baking tray with parchment paper and drizzle it with olive oil.
4
Place the pumpkin cubes on the tray and season with salt and black pepper.
5
Slice the top off the garlic head and place it on the tray.
6
Bake the pumpkin and garlic in the preheated oven for about 20 minutes, or until they are tender when pierced with a fork.
7
Meanwhile, cook the chickpea or lentil pasta according to the package instructions.
8
Heat a large skillet with a small amount of olive oil over medium heat and sauté the chopped cremini mushrooms for about 3 minutes.
9
Add the baby spinach to the skillet and cook for another 4-5 minutes until the spinach is wilted.
10
In a blender, combine the roasted pumpkin cubes, roasted garlic cloves, and vegetable broth. Blend until smooth.
11
Season the pumpkin sauce with dried basil, dried sage, ground nutmeg, salt, and black pepper to taste.
12
Add the pumpkin sauce to the skillet with the cooked pasta, mushrooms, and spinach, mixing well to combine.
13
Serve the pasta topped with chopped walnuts and a drizzle of pumpkin seed oil.
Health Info
Macros
67g
CARBS
12g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
PRODUCTS
Baking GoodsCondimentsDairyReady To EatMeat & SeafoodPasta, Sauces & GrainFruits & VegetablesSnacksTHE COMPANY
ContactCONNECT WITH US
