Creamy Pumpkin and Spinach Pasta
This creamy pumpkin and spinach pasta is luxurious and cozy all in one dish. Right from the start the flavor is elevated by browning the butter. After a couple of minutes the butter turns golden brown, foams and then subsides. Then you will notice some brown bits forming at the bottom. They smell and the flavor will have more of a nutty aroma.
Then quickly sauteing the spinach with the garlic and adding a splash of sherry adds to the depth of this dish. It gives it a restaurant dish feel. Don’t forget to reserve the pasta water which will help the sauce become even silkier!
Creamy Pumpkin and Spinach Pasta
ingredients
8 oz. pasta, preferably a fettuccine style
2 tbsp. unsalted butter
1 sprig fresh rosemary
1 tbsp. chopped garlic
4oz chopped spinach (defrosted and drained)
½ tbsp. sherry
1 cup pumpkin puree
1 ½ cups of heavy cream
½ tsp kosher salt
1 tsp pepper
½ cup Parmesan cheese, grated
instructions
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, according to package directions. Reserve one cup of pasta water before draining.
In a large sauté pan with high sides, melt butter over medium heat. Then add in the fresh rosemary, simmer until the butter becomes golden brown, about 5 minutes.
Add in 1 tablespoon of chopped garlic, sauté until fragrant, about one minute. Remove the rosemary sprig.
Then add in the chopped spinach. Gently move around the pan, and sauté until the garlic starts to become golden in color.
Then add the sherry to the pan, scraping up any brown bits at the bottom of the pan. Let it simmer for 2 minutes. Then add the pumpkin puree, stir to incorporate.
Slowly add in the heavy cream, whisking gently as you stream the heavy cream into the pan. Season with ½ tsp kosher salt, and 1 tsp black pepper. Bring to a boil.
Then add in your pasta with the 1 cup of reserved pasta water. Toss to coat, then add in your Parmesan cheese continuing to toss the pasta.
Serve immediately. You may add more Parmesan when serving!
RECIPE NOTES: Make sure after you defrost the spinach you squeeze out the excess water.