Roasted Pumpkin Spinach Pasta (GLUTEN-FREE)
Preheat the oven to 400°
12 ounces dry gluten-free penne (Jen’s favorite brand is Tinkyada)
5-6 medium/large garlic cloves
½ cup of onion, diced (or 1 small onion)
4 Tbsp extra virgin olive oil (using 2 Tbsp for sautéing, 1 -1 ½ used in preparing the sauce, ½ for the ham)
3 tsp Himalayan Salt (use 2 teaspoons in pasta, ½ tsp when sautéing, ½ teas when wilting spinach)
1 bay leaf
1 teas dried parsley
4 cups of fresh spinach
Goat cheese (or feta)- to sprinkle on top
¼ pound of ham (can be deli ham)
Optional: 1/2 cup chopped walnuts
Instructions for Pasta:
Bring water to a boil to cook the pasta. Add 2 tsp of salt and (1) bay leaf to the water.
When the pasta is done, strain the water but reserve it to use in cooking the pumpkin spinach sauce.
Remove the bay leaf.
Instructions for preparing and roasting the pumpkin:
1.Peel the skin off of the pie pumpkin. Cut the pumpkin in half. Remove the seeds and any of the pumpkin strings (fibrous strands). Reserve the seeds for roasting!
2.The easiest way to remove the outer skin of the pumpkin is to use a peeler and peel in a downward or “away from you” motion. This retains more of the pumpkin flesh than using a knife. Cut the halves into strips. If there are any remaining small areas of skin, use a knife to remove them. Next cut into cubes.
3.Line a baking sheet with parchment paper and place cubed pumpkin on the sheet.
4.Drizzle the cubes with olive oil and a sprinkle of salt.
5.Roast in preheated oven for 30-35 minutes.
**Should be able to get a fork through it as easy as butter!
Instructions for preparing the ham:
1.Slice the ham into thinner strips.
2.Place ½ Tbsp olive oil in medium frying pan.
3.Place ham and stir until slightly brown.
Instructions for preparing the pumpkin spinach sauce:
1.Place olive oil in a large sauce pan
2.Sauté the garlic and onion on medium heat. Do not burn.
3.Add ½ of the roasted pumpkin to the sauce pan
4.Use a fork or wooden spoon to mash the pumpkin
5.Add a bit of reserved water (like 3 Tbsp).Mix well.
6.Next add 4 cups of fresh spinach
7.Sprinkle ½ tsp salt
8.Add 2 Tbsp of reserved pasta water.
9.Stir until the spinach is completely wilted.
10.Add the cooked pasta stir.
11.Add ½ Tbsp of olive oil to the pan
12.Add the remaining roasted pumpkin to the sauce pan
13.Add the dried parsley
14.Add 1-2 TBS of water until you arrive at a nice creamy consistency.
***The consistency of the sauce you’re aiming for is looser than paste but NOT watery.
15.Place in a bowl and top with your choice of cheese and your lightly browned ham. Top with walnuts if you like!
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!