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!

@_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

  1. Coat pumpkin with olive oil and spread onto an oven tray. Roast in an oven 180deg / 20 mins (until brown).
  2. Meanwhile, to a blender, add all of the creamy sauce ingredients and blend until smooth. 
  3. Pour the creamy sauce into a pan and cook over a medium heat.
  4. 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.
  5. 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.
  6. Divide your gnocchi and creamy sauce into containers (I love these 500ml glass containers from Kmart) and top with pine nuts and parsley (optional).
  7. Enjoy!