Fiery Pumpkin Pasta Sauce

Hands up, I admit it, two years of living in the States and I am all about the pumpkin hype. Most pumpkin flavored things that crop up here are actually fairly sweet, but pumpkin on its own, is actually very savory. It has a great color and texture and this recipe brings out all the warm, cosy feelings that autumn should bring! I have eaten it with chicken and whole grain spaghetti, and I have also sautéed it with Miracle Noodle rice and egg whites. The sauce is quite strong in flavor so is probably too overpowering for fish, but it would also make a great basis for a soup too! Happy pumpkin season! 

Macros per portion (based on 4 servings): 76kcal; 3.1g protein, 14.1g carbs, 1.4g fat

Ingredients

  • 1 can pumpkin (approximately 425g)
  • 1 bag of spinach (approximately 250g)
  • 65g red onion, finely chopped
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon 
  • 1 cup (240ml) unsweetened original almond milk

Method

  1. In a large, non-stick pan, fry the onion over a medium heat until it softens.
  2. Add the spinach gradually (a large handful at a time), stirring until it wilts and there is room for more. Be careful to ensure it doesn’t stick to the bottom of the pan.
  3. Add the pumpkin, almond milk, cinnamon and cayenne pepper and stir until combined.
  4. Turn up the heat until the sauce starts to bubble and add more almond milk (or water) if the sauce is too thick.
  5. Reduce the heat to low and cook for a further 10 – 15 minutes (I find this allows the spices to really ‘knit together’ well).
  6. Serve over chicken, veggies and pasta for a hearty, autumnal meal.

-Benchpressingbaubles, x

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