Yes, yes, I know, another pumpkin dish. But hear me out. Not only does pumpkin taste great but its amazing for you!!
Just to name a few of the phenomenal health benefits that pumpkin offers…
- its anti-inflammatory and an antioxidant. It helps with joint health, organ health, stress relief, etc.
- its high levels of vitamin C help with keeping the immune system strong and encouraging collagen production for skin to maintain its beautiful glow and elasticity.
- it can help prevent premature aging and cardiovascular disease.
- its great for bone and tooth health.
- The list goes on. To read more of why pumpkin is the bomb, here you go.
Ingredients needed (though this recipe doesn’t need to be followed to a T. You can semi-estimate, be a little loose with the ingredient amounts).
2 cups of Quinoa pasta (or regular pasta is fine too), cooked according to package instructions
1.5 cup of canned pumpkin
2 cups of sliced mushrooms
1.5 cup of spinach
1/2 cup of chopped white onion
Garlic powder, to taste
Pepper, to taste
Salt, to taste
Parmesan cheese, shredded
- While pasta is cooking in a separate saucepan, put the sliced mushrooms into a frying pan with some coconut oil, ghee or butter, on medium heat.
- Cook the mushrooms for 4-5 minutes, until they begin turning a slightly darker color and shrink a bit in size.
- When mushrooms are almost finished cooking, toss the spinach and onions into the pan along with them.
- Pasta should be finishing cooking about now. Drain and set aside.
- In a separate baking dish, pour the cooked pasta in. Add in the finished mushrooms/spinach/onion mixture along with the pasta.
- Stir in the canned pumpkin. Mix well until all ingredients are well coated with pumpkin.
- Season the pasta with some garlic powder, pepper and salt. Sprinkle with a generous shaking of parmesan cheese.
- Bake in the oven on 350 degrees F/176 degrees C for roughly 15 minutes.
- Remove, let cool and enjoy! Sprinkle with more cheese on top if needed.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat prior to enjoying.
*Important note: of course, if you hate a particular ingredient (such as mushrooms), feel free to remove them and substitute with something different. I bet bacon would be awesome in this dish. Possibly some blue cheese chunks. Zucchini would also likely be yummy.
I realize it might sound strange. Straight up canned pumpkin with no butter, milk or flour added in. A few reasons for this. It tastes awesome when mixed with the parmesan. Its lighter in calories without all the unnecessary add-ins. Its creamy, comforting, delicious. And you get way more health benefits from the raw, as is, undoctored ingredients.