Pumpkin, Mushroom, and Spinach Pasta

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 14 oz Mushrooms, white
  • 1/2 Onion, small
  • 1 cup Pumpkin puree
  • 1 Handful Spinach, fresh

• Condiments

  • 1 tsp Dijon mustard

• Pasta & Grains

  • 8 oz Pasta

• Baking & Spices

  • 3 dashes Italian seasoning
  • 1 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Parmesan cheese
  • 1/2 cup Whipping/heavy cream

Found on saltandlavender.com

Description

Ingredients

• 8 ounces uncooked pasta (for 4 people)
• 1 tablespoon olive oil
• 1/2 small onion, chopped
• 14 ounces white mushrooms, chopped
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 3 dashes Italian seasoning
• 1 cup pumpkin purée
• 1/2 cup whipping/heavy cream
• Handful fresh spinach
• Salt & pepper, to taste
• Freshly grated parmesan cheese (optional)

Directions

• Boil a large pot of salted water for your pasta. Cook it according to package directions.
• Add oil to a skillet on medium heat and sauté onions until theyre slightly browned (about 10 minutes).
• Meanwhile, chop mushrooms and then add them to the pan along with the garlic, mustard, and Italian seasoning. Cook for another 10 minutes.
• Add the pumpkin, cream, and spinach. Cook for another few minutes until the spinach has wilted. Season with salt and pepper.
• Reserve some of the pasta water if you would like the sauce to be slightly thinner. Toss the sauce with the pasta and serve with freshly grated parmesan cheese.