Pumpkin Fettuccine

Pumpkin Fettuccine is a delightful Paleo dish that marries the sweetness of pumpkin with the heartiness of fettuccine, creating a comforting yet nutritious meal. This unique pasta alternative is perfect for a cozy dinner, bursting with flavor and vibrancy.

Ingredients

• Pumpkin puree - 240 ml (1 cup)
• Almond flour - 120 g (1 cup)
• Eggs - 2 large
• Olive oil - 30 ml (2 tablespoons)
• Garlic - 2 cloves, minced
• Spinach - 100 g (3.5 oz), fresh
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - 1/4 teaspoon
• Parmesan cheese (optional, for garnish) - 20 g (2 tablespoons)

Steps

1. In a mixing bowl, combine the almond flour, eggs, pumpkin puree, salt, and black pepper to form a dough. Knead for about 2-3 minutes until it becomes smooth.
2. Roll the dough out on a floured surface to about 1/4 inch thick.
3. Cut the rolled dough into fettuccine strips, ensuring they are even in width.
4. Boil a pot of salted water and cook the fettuccine for about 3-4 minutes or until they float to the surface and are tender.
5. While the pasta cooks, heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.
6. Add the fresh spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with nutmeg and additional salt if desired.
7. Once the fettuccine is cooked, drain and add it to the skillet with the spinach. Gently toss to combine.
8. Serve immediately, garnished with optional grated Parmesan cheese.

Nutrition

• Calories: 420
• Protein: 17 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 185 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the pumpkin, supporting immune function.
• High in fiber due to the almond flour and spinach, promoting digestive health.

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