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5 MINS
15 MINS
4
♬ original sound - Barbary & Oak
INGREDIENTS
227 grams conchiglie pasta
30 ml Olive Oil
480 ml Water
480 ml Vegetable Broth
60 grams Fresh Spinach Leaves
¼ teaspoon Ground Black Pepper
⅛ teaspoon Nutmeg
¼ teaspoon Sea Salt
⅛ teaspoon Ground Cinnamon
½ teaspoon Dried Sage
¾ teaspoon Garlic Powder
240 grams Canned Pumpkin Puree
120 ml Heavy Whipping Cream
57 grams Cream Cheese, Cubed
METHOD
1. In a cast iron pot, combine water, vegetable broth, and olive oil. Bring the mixture to a boil, then add the uncooked pasta shells.
2. Stir frequently and cook for about 12 minutes, or until the pasta is fully cooked and only a small amount of liquid remains.
3. Turn off the heat and gently stir in the chopped spinach for 1 minute, allowing it to wilt.
4. Add the remaining ingredients to the pasta, stirring until everything is well combined and the sauce becomes creamy and warm, about 1-2 minutes. Serve immediately with your choice of optional toppings and enjoy!
TIP
Top with toasted walnuts, toast them in a dry skillet over medium heat for 3-4 minutes, stirring often. This intensifies their flavor and adds a nice crunch.