8 Ounces Medium Pasta Shells
2 Tbsp Olive Oil
2 Cups Water
2 Cups Vegetable Broth
2 Cups Fresh Spinach Leaves Chopped
1/4 Tsp Ground Black Pepper
1/8 Tsp Nutmeg
1/4 Tsp Sea Salt
1/8 Tsp Ground Cinnamon
1/2 Tsp Dried Sage
3/4 Tsp Garlic Powder
1 Cup Canned Pumpkin Puree NOT PUMPKIN PIE FILLING
1/2 Cup Heavy Whipping Cream
2 Ounces Cream Cheese Cubed
Optional For Topping
Fresh Sage
Freshly Grated Parmesan
Red Pepper Flakes
Toasted Walnuts See Notes
Add water, vegetable broth, and olive oil to a high walled skillet. Bring to a boil and add in uncooked pasta shells and stir. Stir frequently and cook pasta for 12 minutes or until pasta is fully cooked and only a small amount of liquid remains.
Turn off heat and add in chopped spinach and stir gently for 1 minute until all the spinach is wilted.
Add in remaining ingredients to pasta. Stir until well combined, creamy and sauce is warm. About 1-2 minutes. Serve warm immediately topped with optional toppers and enjoy!

Toasted Nuts: To make toasted walnuts yourself, heat a medium skillet with butter and add in walnut pieces. Sprinkle with salt and any additional spices you wish and cook on medium heat for 5-10 minutes until semi soft and fragrant. You could also buy them from a store or leave them off the pasta completely.
Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before servings.
Main or Side: If serving as a main this recipe will yield 2 large bowls of pasta. As a side it will serve 4-6 people.
Vegan Note: You can make the sauce vegan by swapping out the heavy cream and cream cheese for vegan, plant based alternatives like cashew milk.

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