Pasta with Pumpkin and Kale

Pasta with Pumpkin and Kale

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The perfect fall dish because it uses seasonal ingredients like pumpkin and kale.

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Serving Size / Yield

8 servings

Ingredients

  • salt
  • pepper
  • 1 lb. pasta, cooked
  • 1 Tbs. olive oil
  • 8 oz. kale, chopped
  • 1 29 oz. can pumpkin puree
  • 2 14 oz. cans vegetable broth
  • 2 Tbs. sun-dried tomato pesto
  • 1/2 C. almonds, sliced

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Directions


  1. Cook and drain the pasta.

  2. Preheat oven to 400 degrees.

  3. Heat oil over medium heat. Add kale and cook until wilted, 3 to 5 minutes.

  4. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer.

  5. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

  6. Toss pasta with pumpkin-kale mixture.

  7. Transfer to a 9-by-13-inch baking dish.

  8. Top with almonds and bake until top is golden, about 30 minutes.

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