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Dish It Girl creator Dina Deleasa-Gonsar shared her simple and seasonal pasta that boasts a creamy consistency with warm flavors of fall.
"This creamy pumpkin and spinach pasta is luxurious and cozy all in one dish. Right from the start, the flavor is elevated by browning the butter," she said about the recipe. "After a couple of minutes, the butter turns golden brown, foams, and then subsides. Then you will notice some brown bits forming at the bottom. They smell and the flavor will have more of a nutty aroma."
Creamy Pumpkin and Spinach Pasta
8 oz. pasta, preferably a fettuccine style
2 tablespoons unsalted butter
1 sprig fresh rosemary
1 tablespoon chopped garlic
4 ounces chopped spinach (defrosted and drained)
1/2 tablespoon sherry
1 cup pumpkin puree
1 1/2 cups of heavy cream
1/2 teaspoon kosher salt
1 teaspoon pepper
1/2 cup Parmesan cheese, grated
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, according to package directions. Reserve one cup of pasta water before draining.
In a large sauté pan with high sides, melt butter over medium heat. Then add in the fresh rosemary, simmer until the butter becomes golden brown, about 5 minutes.
Add in 1 tablespoon of chopped garlic, sauté until fragrant, about one minute. Remove the rosemary sprig.
Then add in the chopped spinach. Gently move around the pan and sauté until the garlic starts to become golden in color.
Then add the sherry to the pan, scraping up any brown bits at the bottom of the pan. Let it simmer for 2 minutes. Then add the pumpkin puree, stir to incorporate.
Slowly add in the heavy cream, whisking gently as you stream the heavy cream into the pan. Season with half a teaspoon of kosher salt and one teaspoon black pepper. Bring to a boil.
Then add in your pasta with the one cup of reserved pasta water. Toss to coat, then add in your Parmesan cheese continuing to toss the pasta.
Serve immediately. You may add more Parmesan when serving!
Recipe reprinted courtesy of Dish It Girl.