Description
This savory Pumpkin, Spinach & Walnut Spaghetti is where comfort meets nutrition. The creamy pumpkin sauce clings to each strand, balanced with wilted spinach and the crunch of toasted walnuts. It’s a fast, flavorful dinner that tastes indulgent—but is sneakily wholesome.
Ingredients
12 oz spaghetti (or your favorite pasta)
1 tablespoon olive oil
2 garlic cloves, minced
2 cups baby spinach
1 cup pumpkin purée
½ cup unsweetened plant milk or light coconut milk
2 tablespoons nutritional yeast (or grated Parmesan if not vegan)
½ teaspoon ground nutmeg
Salt and black pepper, to taste
½ cup toasted walnuts, roughly chopped
Optional: chili flakes or lemon zest for serving
Instructions
Cook spaghetti according to package directions. Reserve ½ cup of pasta water, then drain.
In a large skillet, heat olive oil over medium. Add garlic and sauté for 1 minute.
Stir in pumpkin purée, plant milk, nutritional yeast, nutmeg, salt, and pepper. Simmer for 3–5 minutes, adding reserved pasta water to thin as needed.
Add spinach and cook until just wilted. Toss in cooked spaghetti and stir to coat.
Top with toasted walnuts and serve hot, with chili flakes or lemon zest if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 / serving
- Sugar: 4g / serving
- Fat: 16g / serving
- Carbohydrates: 52g / serving
- Fiber: 6g / serving
- Protein: 13g / serving