Pumpkin and spinach pasta sauce recipe
This pumpkin and spinach pasta sauce is a healthy and easy alternative to traditional tomato sauce. Whilst the initial sauce takes time, I like to make a big batch and freeze it until needed, making it perfect for the kids after school. Pumpkin is very tryptophan-rich, so it’s great for promoting gut health, whilst spinach is high in iron, and so is particularly helpful for pregnancy, vegetarians and vegans. The pumpkin could be replaced with other seasonal squash, but I’ve found that pumpkin goes best with spinach.
Ingredients (for 4 people)
- 500g pasta (gluten-free, or whole wheat)
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1 tbsp olive oil
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½ medium onion, chopped
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½ tsp salt
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1 clove garlic, finely minced or grated
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1.2 kg pumpkin chopped into small pieces and skin taken off
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1.5 litres water
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235ml vegetable stock
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1 tbsp chopped fresh rosemary
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½ tbsp chopped fresh sage
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4 handfuls of spinach leaves, washed
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Freshly ground pepper and salt to taste
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Parsley for decoration
Method:
- First of all, gently heat the olive oil over medium heat in a large pan. Add the onion, and a sprinkle of salt, and cook until the onions are soft, being careful not to burn it (this should take around 5 minutes).
- Add the garlic and herbs and cook for another couple of minutes, stirring often.
- Next, add-in the pumpkin and stir to ensure it’s coated in the herbs.
- Slowly add in the stock and cook on a low heat for about 1 hour. Season to taste and turn down to a low heat.
- Blend with a hand blender to your preferred consistency.
- Finally, add-in the spinach and let it just wilt, this should take only take a minute.
- Cook the pasta as per the instructions.
- Mix the pasta with the sauce.
Any excess sauce can be kept in the fridge for a few days, or frozen.