Ingredients:
2 cups of pasta (such as whole wheat Fusilli or Penne)
1 tsp extra virgin olive oil
1 cup of fresh spinach
1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme)
2 cloves of garlic, minced
2 Tbsp tomato sauce
3/4 cup pumpkin puree
3/4 cup coconut milk (or almond milk)
pinch of cinnamon and nutmeg
2 Tbsp ground pumpkin seeds
Recipe
1. Cook the pasta according to instructions. Drain. Set aside.
2. In a large skillet, heat olive oil at medium temperature.
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3. Add spinach and toss with a spatula or tongs to coat spinach with oil. Add thyme and garlic. Cook until spinach is wilted and garlic has slightly changed color. Stir frequently to avoid burning. Mix in tomato sauce and pumpkin puree.
4. Add coconut milk.
4. Add coconut milk.
5. Skip the salt and pepper to taste. For this recipe add a pinch of cinnamon and nutmeg.
6. Add to cooked pasta and toss well. Cover and let sit for a few minutes.
7. Garnish with ground pumpkin seeds.