Description
A rich and creamy pumpkin and kale pasta bake featuring a velvety pumpkin sauce, earthy kale, and melted mozzarella cheese.
Ingredients
1 lb Rigatoni or Penne pasta
1 can (15 oz) Pumpkin puree
2 cups Lacinato kale, chopped
1 cup Heavy cream
1/2 cup Vegetable broth
3 cloves Garlic, minced
1 tsp Dried sage
1/4 tsp Ground nutmeg
1.5 cups Shredded mozzarella cheese
1/2 cup Grated parmesan cheese
Salt and pepper to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Step 2: Boil the pasta in salted water for 2 minutes less than the package directions for al dente; drain and set aside.
Step 3: In a large skillet, sauté minced garlic and chopped kale over medium heat with a little olive oil until the kale is wilted.
Step 4: In a medium bowl, whisk together pumpkin puree, heavy cream, vegetable broth, sage, nutmeg, salt, and pepper until smooth.
Step 5: Combine the cooked pasta, the sautéed kale, and the pumpkin sauce in a large bowl, stirring until well coated.
Step 6: Pour the mixture into the prepared baking dish and top evenly with mozzarella and parmesan cheese.
Step 7: Bake for 25-30 minutes, or until the cheese is melted and slightly golden brown on top.
Step 8: Allow the pumpkin and kale pasta bake to rest for 5 minutes before serving.
Notes
Use fresh sage for a better aroma and ensure the pumpkin is puree, not pie filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Pasta & Noodles
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 35 mg
