Fettucine With Pepitas, Spinach And Dried Cranberries
serves 1
Pepitas are pumpkin seeds, usually sold with the white hull removed, revealing an olive-green seed. If you use pumpkin seeds from the pumpkins you carve, wash and dry seeds throughly and roast at 300F for 45-60 minutes, until dry and toasty. Don’t worry about removing the white hull.
Read more about this recipe at VeganYumYum.
1/3 cup raw, unsalted pepitas
1 tablespoon oil
2 large handfuls spinach, torn
1/4 teaspoon red pepper flakes
1 tablespoon tamari (or soy sauce)
1 tablespoon maple syrup
2-3 fresh thyme sprigs (optional)
1 serving fettucine
1/4 cup dried cranberries
prep: 10 minutes
total: 30 minutes
pot
food processor
large skillet
tongs
strainer
1. Bring a pot of salted water to boil. While the water is heating, run the pepitas around in a food processor until pretty finely chopped.
2. Heat the oil in a large skillet over medium heat and add spinach. Use tongs to coat the spinach in the hot oil. Add red pepper flakes, tamari, maple syrup and the thyme, if using. Toss in the cranberries and mix everything up really well. Turn heat to low while you cook the pasta.
3. Drain pasta and add it to your skillet. Add crushed pepitas and toss well until everything is coated. Taste a noodle and see if you need an extra splash of tamari and/or maple syrup. The noodles should look like they don’t have a sauce on them, but they’ll taste like they do. Serve immediately.
