Supportive Bison Pumpkin Pasta

As some of you may know, I just started eating meat again so I have really been challenging myself to focus on sustainably sourced, local meat - and bison is one of those! Along with that, it is a very healthy red meat option. This pasta is full of so much flavor, and perfect for a midweek luteal phase meal.

In my recipes, you will notice that I don’t provide super explicit measurement guidance. I am a big believer in portioning based on what feels right for you, and learning to experiment with your cooking. I don’t measure out spices for example - I season and taste as I go. It has helped me build my cooking confidence, and it will for you too!

Serving Size: 4+

Total Cook Time: 40 min

• Prep Time: 5 min

• Cook Time: ~35 min

Ingredients

• 2 large handfuls of spinach

• 1/2 yellow onion

• 1 lb ground bison

• 1 can pumpkin puree

• 4 cups vegetable broth (option to sub 1 cup for 1 cup bone broth)

• 12 oz (1 box) rigatoni or Conchiglie pasta noodles (or any large noodle of your choice)

• Mykonos vegan mozzarella

• Olive oil

• 1 tbsp Nutritional yeast

• Cinnamon

• Nutmeg

• Red chili pepper flakes

• Garlic

• Salt

• Pepper

Instructions

1. Dice up the yellow onion and begin to sauté in the pan with some olive oil, salt, pepper, and a couple dashes of garlic.

2. Sauté the onion for ~5 minutes or until cooked thoroughly, and then add in the ground bison. Sauté for another 8 - 10 minutes until the bison is cooked through. Then add in 1 dash of cinnamon, 3 dashes of nutmeg, and more garlic. Do the seasoning to your taste preferences! I like to do a bit more nutmeg.

3. Once cooked, add in the can of pumpkin puree, 3 cups of vegetable broth, 1 tbsp of nutritional yeast, and stir thoroughly. Then add in the noodles. Bring to a boil, reduce to simmer, and then cook until the noodles are ready. Feel free to add more nutritional yeast based on your taste preferences!

4. As the noodles cook, the sauce will start to thicken. As the noodles are cooking in the sauce, it will take longer for the noodles to be ready so be patient. Add more vegetable broth as needed.

5. Once the noodles are cooked, add in the 2 handfuls of spinach and a generous dash of red pepper flakes. Stir until the spinach is wilted.

6. Serve into a bowl and top with chopped up pieces of the Mykonos vegan mozzarella. I am a big fan of adding the vegan mozzarella on top and then stirring around so it melts a bit into the pasta.

Eating with your cycle is an empowering way to reclaim your health and food freedom, and I hope this recipe takes you one step farther on that journey.