Pumpkin Pecan Pasta
Warm, savory, and full of flavor, this pasta brings traditional holiday spices to a dish anyone can enjoy year round. Meat lovers can add 2 cups of cooked chicken sausage. If you can't find bucatini, use any wide pasta noodle.
Serves: 6Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium
- 3 Tbsp. olive oil
- 1⁄2 medium onion, peeled and finely chopped
- 3 cloves garlic
- 1⁄4 tsp. ground cinnamon
- 1⁄2 tsp. ground nutmeg
- 2 bay leaves
- 1 Tbsp. ground sage
- 1 1⁄2 cups apple cider
- 1 tsp. apple cider vinegar
- 1⁄4 cup water
- 2 cups fresh pumpkin, peeled, seeded, and diced
- 1 cup lightly packed baby spinach
- 1⁄2 tsp. salt
- 1⁄2 tsp. ground black pepper
- 12 oz. bucatini
- 1⁄4 cup fresh basil, torn in pieces
- 1⁄2 cup chopped pecans, toasted
- 1⁄2 cup shredded Parmesan cheese
- In a large skillet, heat the olive oil over medium heat. Add onion and garlic and cook until onions are translucent, about 5 minutes. Add the pumpkin, cinnamon and nutmeg and give a gentle stir while the heat releases their flavors.
- Add the bay leaves, sage, apple cider, vinegar, and water. Stir well and return to medium heat. Cover and cook for about 10 minutes, or until pumpkin is tender and the liquid reduces, stirring occasionally. Add the spinach and cook another 2 minutes, or until the spinach wilts. Remove sauce from heat and add salt and pepper.
- Meanwhile, bring a large pot with 5 quarts of water to boil. Add pasta and cook as package instructs.
- Toss the cooked pasta with the sauce and sprinkle with basil, pecans, and cheese.