Serves: 4-5
Prep time: 20 minutes
Cook time: 40 minutes
Ingredients:
900 g / 2 lb butternut or kabocha pumpkin
1/2 cup (1 small) onion, diced
1/4 cup olive oil
salt & pepper
360 ml (1.5 cup) heavy whipping cream
4 garlic cloves, minced
2+ sprigs of fresh thyme, stripped and divided
227 g (8 oz) large shell pasta, or GF alternative
14 g (1 tbsp) unsalted butter
3/4 cup parmesan, grated and divided
60 g (2 cups) baby spinach
Ingredients:
900 g / 2 lb butternut or kabocha pumpkin
1/2 cup (1 small) onion, diced
1/4 cup olive oil
salt & pepper
360 ml (1.5 cup) heavy whipping cream
4 garlic cloves, minced
2+ sprigs of fresh thyme, stripped and divided
227 g (8 oz) large shell pasta, or GF alternative
14 g (1 tbsp) unsalted butter
3/4 cup parmesan, grated and divided
60 g (2 cups) baby spinach
Directions:
1. Preheat oven to 232 C / 400 F. Peel and cut pumpkin into 1” cubes.
900 g / 2 lb butternut or kabocha pumpkin
1/2 cup (1 small) onion, diced
1/4 cup olive oil
salt & pepper
360 ml (1.5 cup) heavy whipping cream
4 garlic cloves, minced
2+ sprigs of fresh thyme, stripped and divided
227 g (8 oz) large shell pasta, or GF alternative
14 g (1 tbsp) unsalted butter
3/4 cup parmesan, grated and divided
60 g (2 cups) baby spinach
Two words: garlic. cream. Or three words: garlic. cream. vegetables. This pasta dish invites spinach and butternut pumpkin in as the perfect addition to offset the heavy cream. In fact, unlike many other pasta dishes, this one is nearly 50%+ vegetables!
I love this recipe because it is filling and flavourful and also, duh, garlic cream.
If you prepare and roast the pumpkin ahead of time, the prep/cook time for this dish dissolves down to under 30 minutes.
Ingredients:
900 g / 2 lb butternut or kabocha pumpkin
1/2 cup (1 small) onion, diced
1/4 cup olive oil
salt & pepper
360 ml (1.5 cup) heavy whipping cream
4 garlic cloves, minced
2+ sprigs of fresh thyme, stripped and divided
227 g (8 oz) large shell pasta, or GF alternative
14 g (1 tbsp) unsalted butter
3/4 cup parmesan, grated and divided
60 g (2 cups) baby spinach
Directions:
1. Preheat oven to 232 C / 400 F. Peel and cut pumpkin into 1” cubes.
2. Add pumpkin and onion to baking sheet, drizzle with olive oil and add salt & pepper.
3. Cover the pan with aluminium foil and bake 25 minutes.
4. Remove the foil and stir vegetables. Roast, uncovered, until pumpkin is tender (1-10 minutes).
5. Meanwhile, in a saucepan, add cream, garlic, and 2-sprigs-worth of thyme leaves. Bring to a simmer, but do not allow to boil. Maintain simmer until cream reduces slightly (10 minutes). Remove from heat.
6. Meanwhile cook pasta al dente, drain, and set aside.
7. Add butter, 1/2 tsp salt, and only 1/2 cup of parmesan to the cream.
8. Mix in the cooked pasta and then gently fold in cooked pumpkin and fresh spinach.
9. Serve with minced thyme and remaining parmesan on top.
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