Something you might not know about me:  I am obsessed with pumpkin.  I know what you might be thinking: you get obsessed with a lot of weird things.  It’s true!! But I don’t think I am alone on this pumpkin issue.  As soon as it is socially acceptable to start making everything pumpkin flavored and decorate the house with pumpkins, I am all over it.

Pumpkin is amazingly healthy and super easy to prepare.  Like, if you have a can opener you are set.  And I just love that!! One thing that I am not sure if I have mentioned before is that most cans these days are lined with plastic that contains BPAs.  I usually try to scope out BPA free options when available, and so I wanted to share the BPA free canned pumpkin I buy.  I find it’s much, much cheaper online then when I get it at the health food store.   If you want to buy it in bulk, this is a 12 pack (same price per can as the other link).  I like to share my research with you guys :)

I started making this pasta last year, and I am so psyched to share it.  It is super easy and so delicious!! It makes enough for plenty of leftovers, and I love leftovers.  I made it with gluten free pasta, but you could make it either way.

Health highlight of pumpkin:  Pumpkin, humble though it may seem, is actually a superfood.  It is high in carotenoid antioxidants, full of fiber, and low in calories.  Pumpkin is a good source of potassium, and a very good source of iron, and vitamin C.  Despite the natural sugars in pumpkin, it is a strongly anti-inflammatory food.  Pumpkin can help protect your vision, regulate your blood sugar, and may even help prevent cancer.  The best part is that you can get all these benefits by popping open a can!! Pretty sweet!!

Ingredients:

1 lb Rigatoni (I used gluten free)
½ cup pasta Water
2 tablespoons Olive Oil
4 oz Shiitake Mushrooms (sliced thin)
4 cloves Garlic (sliced thin)
¾ cup Pumpkin
½ cup Ricotta Cheese
2 cups Spinach (tightly packed)
Salt and Pepper (to taste)

Easy Instructions:

  • Boil the pasta
  • Reserve the pasta water before draining
  • In a large skillet cook the mushrooms and garlic until golden
  • Stir the pasta water, pumpkin, and ricotta into the mushrooms and garlic
  • Add the pasta and spinach, stir well
  • Add salt and pepper to taste
  • Dish up and enjoy!!!

Detailed Instructions:

  • Bring a medium pot of water to boil
  • Add the pasta, set the timer for al dente
  • In a large skillet cook the mushrooms and garlic until golden
  • When the timer for the pasta goes off reserve the pasta water then drain
  • Stir the pasta water, pumpkin, and ricotta into the mushrooms and garlic
  • Add the pasta and spinach, stir well
  • The residual heat from the pasta and the sauce should wilt the spinach
  • Add salt and pepper to taste
  • Dish up and enjoy!!!

What is your favorite fall food?

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