45 mins cooking time — 4 servings
Ingredients:
250g of Shell Pasta
1 tbsp of Extra Virgin Olive Oil
2 Cloves of freshly minced Garlic
1 cup of Pumpkin Puree ( fresh or canned )
2 tbsp of Tomato Paste
1 can ( 250ml ) Coconut Cream
4 cups of Vegetable broth
1 pinch of Nutmeg
Cracked Salt & Pepper to taste
2 cups of Baby Spinach
Instructions:
Bring a large pan to medium heat and add 1 tbsp of Olive Oil and 2 cloves of freshly minced garlic. Cook for a few minutes until fragrant.
Add 2 tbsp of tomato paste, 1 cup of pumpkin puree and 1 can of coconut cream. While stirring the Ingredients together, add 1 pinch of nutmeg and salt & pepper to taste.
Stir in the 4 cups of Vegetable broth ( I used two stock cubes) and the 250g of shell pasta. Stir until all the pasta is covered in the sauce and put the lid on. Let it boil for 20 - 30 minutes or until the pasta is cooked.
Add the 2 cups of baby spinach and cook until it wilts.
Give the whole mixture one last stir and serve!
Bon Appetit!
Nutritional Information ( per serving )
Total Fat 21.7 g
Total Carbohydrates 46.2 g
Protein 14.9 g
Total Calories 428