Spaghetti with Spinach and Cranberries
Spaghetti with Spinach and Cranberries in a sweet and savory, nutty pumpkin glaze is the perfect fall pasta dish. It might seem like an odd combination of ingredients, but they work well together and whole family loves this! It's quick and easy, too, coming together in just 20 minutes!
Servings: 6
Calories: 373kcal
Ingredients
- 12 oz spaghetti noodles
- ½ cup dried cranberries
- 2 tablespoons olive oil
- 1 teaspoon crushed red pepper flakes optional
- 1 teaspoon dried thyme
- ¼ cup pure pumpkin purée
- ¼ cup low-sodium tamari or liquid aminos or soy sauce
- ¼ cup pure maple syrup
- 2 tablespoons organic natural creamy peanut butter
- 2-3 ounces fresh baby spinach chopped
- 1 cup shelled pumpkin seeds
Instructions
- Cook spaghetti according to package directions until al dente. SAVE 1 cup of the pasta cooking water before draining!
- Add the dried cranberries to a bowl and cover with warm water. Set aside to soak.
- Heat the oil in a large nonstick skillet over medium heat. Add the crushed red pepper flakes, if using, and the dried thyme. Sauté for 1 minute, until fragrant.
- Add the pumpkin purée, tamari, maple syrup, and peanut butter. Whisk until smooth.
- Add the spinach and stir to combine. Sauté until slightly wilted.
- Add the cooked spaghetti noodles and stir to combine.
- Pulse the pumpkin in a small coffee grinder or food processor (or chop finely by hand). Add them to the skillet.
- Drain the soaked cranberries and add them to the skillet as well. Mix to combine everything.
- If the mixture seems dry, add the reserved pasta cooking water to loosen it up. The sauce should be like a glaze. The noodles should not be swimming in sauce.
- Serve immediately.
Notes
~ Soak the cranberries in warm water to plump them up for best texture.
~ Resist the urge to add more sauce. The sauce should be more like a glaze, just enough to coat the noodles. It will be plenty flavorful, I promise.
~ Use fresh spinach, not frozen!
~ For a gluten-free option, use gluten-free spaghetti noodles. My favorite are Trader Joe's Yellow Lentil and Brown Rice Spaghetti.
~ For an oil-free option, skip the oil and sauté in water or vegetable broth.
Nutrition
Calories: 373kcal | Carbohydrates: 47g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 422mg | Potassium: 452mg | Fiber: 10g | Sugar: 11g