Creamy Pumpkin Feta Protein Pasta

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Best Season: Suitable throughout the year
Dietary: Gluten Free, Nut Free, Refined Sugar Free, Soy Free
Ingredients
  • 2 tbsp olive oil
  • 2 shallots (diced)
  • 3 tsp garlic (minced, organic)
  • 1 tbsp dried sage
  • 1/4 tsp red pepper flakes (plus more to taste)
  • 1/4 tsp nutmeg
  • 1/2 tsp parsley
  • 1/4 tsp ground mustard
  • 1/4 tsp garlic powder
  • 1 lb pasta (chickpea pasta shells)
  • 15 oz pumpkin puree (organic)
  • 3/4 cup heavy cream (organic)
  • 1/4 cup Parmesan cheese (freshly grated)
  • 1 cup reserved pasta water
  • 1 cup spinach (organic)
  • 5 oz feta cheese (crumbled)
Instructions
  1. 1
    Prep pasta water: Bring a large pot of salted water to a boil.
  2. 2
    Sauté aromatics: While that is cooking, heat olive oil in a large wok over medium heat. Add shallots and sauté for 2-3 minutes. Add garlic and dry seasonings (sage, red pepper flakes, nutmeg, parsley, mustard, garlic powder) and sauté another 2-3 minutes.
  3. 3
    Make the sauce: Stir in pumpkin puree and heavy cream until smooth and creamy. Add Parmesan cheese and season with salt, pepper, and extra red pepper flakes to taste. Simmer for 10-15 minutes. Add your pasta to your boiling water while this is simmering. Cook pasta until al dente and reserve 1 cup of pasta water.
  4. 4
    Combine pasta and sauce: Add reserved pasta water, cooked pasta, and spinach to the sauce. Mix well and allow spinach to wilt. Reduce heat to low.
  5. 5
    Add feta: Crumble half the feta into the pasta and stir. Top with remaining feta before serving. Enjoy warm!
Note

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Please note that my nutrition label is approximate and has slight rounding.

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Read it online: https://cookingkatielady.com/recipe/creamy-pumpkin-feta-protein-pasta/