Description
A cozy, plant based skillet of creamy pumpkin sauce simmered with tender white beans and fresh greens. Comforting, nourishing, and naturally gluten free, perfect for an easy weeknight dinner.
Ingredients
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- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 1/2 cups pumpkin puree
- 1 cup vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 3 cups fresh spinach or kale, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon lemon juice
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it.
- Stir in pumpkin puree, vegetable broth, dried thyme, salt, and black pepper. Simmer for 5 minutes until slightly thickened.
- Add drained and rinsed white beans, stirring gently to coat them in the pumpkin sauce.
- Simmer for 8 to 10 minutes, allowing the flavors to meld and the sauce to thicken.
- Stir in chopped spinach or kale and cook just until wilted.
- Add lemon juice, taste, and adjust seasoning if needed.
- Serve warm and enjoy.
Notes
- Do not use pumpkin pie filling, make sure it is pure pumpkin puree.
- If the sauce thickens too much, add a splash of vegetable broth while reheating.
- This dish keeps well in the refrigerator for up to 4 days.
- For extra richness, drizzle a little olive oil over the top before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg