Pumpkin, Spinach & Pine Nut Creamy Pasta
This is a yummy meal prepped lunch that you can prep ahead of time. It is perfect for the warmer months... or anytime!
Pumpkin, spinach and pine nut is a classic flavour combo but I have also sneaked in white beans to make the sauce creamy and add a source of protein that will keep you fuelled for your day!
Ingredients:
@_simplywize gnocchi (or 500gr of another pasta)
creamy sauce:
- 1 can of white beans
- 1 tbsp dried chives
- 2 tbs nutritional yeast
- 1 cup of water / broth / stock
- salt and pepper
- 2 cup chopped pumpkin
- splash olive oil
- 1/2 cup of toasted pine nuts (toasted in a dry pan for a few minutes)
- spinach
- optional: chopped parsley
Method:
- Coat pumpkin with olive oil and spread onto an oven tray. Roast in an oven 180deg / 20 mins (until brown).
- Meanwhile, to a blender, add all of the creamy sauce ingredients and blend until smooth.
- Pour the creamy sauce into a pan and cook over a medium heat.
- Bring a pot of water to a boil add the gnocchi to the boiling water, Cook for 2 mins (until the gnocchi rises to the top of the water). Remove from the boiling water with a slotted spoon and add the cooked gnocchi into the creamy sauce.
- Once all cooked gnocchi has been added to the creamy sauce, turn off the heat and gently stir through the roasted pumpkin and fresh spinach.
- Divide your gnocchi and creamy sauce into containers (I love these 500ml glass containers from Kmart) and top with pine nuts and parsley (optional).
- Enjoy!