Creamy Tomato-Pumpkin Pasta

Creamy Tomato-Pumpkin Pasta

• 1 tablespoon olive oil
• 5-6 cloves garlic, minced
• 1 15-ounce can crushed tomatoes
• 1 15-ounce can pumpkin puree
• ¾ cup dry white wine
• ½ cup water
• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon crushed red pepper
• salt
• ½ cup cream
• 12 ounces gluten-free spiral pasta
• 6 ounces baby spinach

1. Heat a large skillet over medium heat. Add the olive oil. Once shimmering, add the garlic. Cook until fragrant, around half a minute. Add the crushed tomatoes, pumpkin puree, white wine, water, parsley, rosemary, red pepper and a couple pinches of salt. Stir until combined. Cover. Once simmering, reduce heat to low. Stir occasionally.
2. Once the sauce is simmering, set a medium-large pot of salted water over high heat. Cover and bring to a boil. Add the pasta. Cook until al dente, around 13-15 minutes (or per package instructions).
3. With a few minutes left on the pasta, add the cream to the sauce. Stir until incorporated. Place the spinach in a large colander.
4. When the pasta is ready, drain into the same colander as the spinach. Stir until the spinach is wilted. Serve the pasta and spinach topped with the tomato-pumpkin sauce.

Serves 4-6

This recipe is being shared in Meat Free Monday, Allergy Free Wednesdays, and Gluten Free Fridays.