Tomato Pumpkin Pasta

This one pot pumpkin pasta is a delicious and healthy weeknight meal that can be made with pantry staples, canned tomato sauce, and pumpkin puree!

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 439kcal

1 pound whole wheat penne pasta
1 tablespoon extra virgin olive oil
1 yellow onion diced, about 1.5 cups
3 cloves garlic minced or pressed
¼ teaspoon kosher salt use more if you get a low sodium or no salt added tomato sauce
½ teaspoon dried oregano
½ teaspoon ground cinnamon
15 ounces pumpkin puree not pumpkin pie filling
15 ounces tomato sauce
1 tablespoon honey
15.5 ounces white beans cannellini or navy; drained and rinsed
2 cups loosely packed baby spinach
¼ cup shredded parmesan cheese for serving

Bring a large pot of salted water to boil. Add pasta, and cook according to package instructions until al dente.
Carefully remove the pot and drain the pasta through a colander. Leave the pasta there.
Return pot to stove and decrease heat to medium. Add the olive oil, onion, and garlic. Cook for 2 to 3 minutes until slightly softened.
Stir in the salt, oregano, and cinnamon. Cook for 3 to 5 more minutes until onions are tender.
Add the pumpkin puree, tomato sauce, and honey to the pot. Stir and cook until heated through, about 5 minutes.
Add the white beans, baby spinach, and cooked pasta to the pot. Stir well to coat everything with the sauce. Cook for another 2 to 3 minutes until the spinach is wilted and the pasta is warm.
Serve warm with a sprinkle of parmesan cheese. Enjoy!
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Adjusting the servings: This recipe makes 4 to 6 servings. For a smaller yield, make only the amount of desired pasta, and take some of the sauce out of the pot to freeze or store in the fridge before mixing everything together. For a higher sauce to pasta ratio, make less pasta.
Storage: Leftovers can be stored in airtight containers in the fridge for 2 to 3 days. Reheat in the microwave in 30-second intervals on high until warm. The pasta will get softer and lose its al dente texture over time.
Freezing: Follow the instructions as written, except for boiling the pasta and adding the white beans and spinach, to make only the sauce. Let it cool completely then transfer to freezer-safe containers or jars, leaving an inch of headspace. Seal tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating, or reheat directly from frozen in a saucepan with a lid over medium-low heat.
To make vegan or dairy-free: Sub maple syrup or granulated sugar for honey and omit cheese for serving.