Spinach Agnolotti With Pumpkin Sauce

• 1 lb packet fresh spinach and ricotta agnolotti
• 2 tsp vegetable or olive oil
• 2 cloves garlic, thinly sliced
• 12 oz pumpkin, peeled, cut into 1/2 inch cubes
• 1 tsp ground cumin
• 1 (14 oz) can pumpkin soup
• 1/3 cup cream
• 3 cups baby spinach leaves
• 1/2 cup walnuts, toasted, chopped
• 1/2 cup freshly shaved parmesan, to serve

1. Cook pasta in a large saucepan of boiling salted water for 5 minutes or until tender. Drain and cover to keep warm.
2. Meanwhile, heat oil in a large frying pan over moderate heat. Add garlic and cook and stir for 1 minute or until fragrant. Add pumpkin and cook and stir for 4-5 minutes or until golden and just tender. Add cumin and cook and stir for 30 seconds or until fragrant. Stir in soup and cream and simmer for 3 minutes or until thickened slightly. Stir in spinach until just wilted. Remove from heat. Season with salt and pepper.
3. Spoon pasta into serving bowls. Spoon sauce over pasta. Sprinkle with walnuts and parmesan. Serve.

fresh spinach, vegetable, garlic, pumpkin, ground cumin, pumpkin soup, cream, baby spinach, walnuts, freshly shaved parmesan

Taken from recipes-plus.com/api/v2.0/recipes/24920 (may not work)