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Savory Maple Pumpkin Pasta

Prep 5 min

Cook 15 min

Ready in 20 min

This easy weeknight dinner comes together so quick thanks to a no cook alfredo sauce.

Ingredients

1 lb. (450 g) fettuccine or 1 batch fresh pasta dough, rolled and cut (see cook’s tip)
2 cups (500 mL) baby spinach leaves
1 can (15 oz./397 g) solid pack pumpkin
1 cup (250 mL) cottage cheese
½ cup (125 mL) half & half
1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL), plus additional for serving
1½ tbsp (22 mL) Savory Maple Spice Blend
1 garlic clove, peeled
¾ tsp (4 mL) salt
½ tsp (2 mL) black pepper
Optional: Chopped toasted walnuts

Directions

Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve ½ cup (125 mL) of pasta water before draining the pasta and returning it to the pot.
Immediately add the spinach to the hot pasta and toss until the spinach is wilted.
Add the remaining ingredients, including the pasta water, to a blender and blend until smoot
Pour the sauce over the cooked pasta and toss, with the heat off, to combine. Garnish with more Parmesan and toasted walnuts before serving, if you’d like.

Yield:

6-8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 7 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 720 mg, Carbohydrate 70 g, Fiber 6 g, Sugars 9 g (includes 2 g added sugar), Protein 18 g