Who says pumpkin is just for dessert? Not me!
This Baked Pumpkin Pasta is so warm and creamy, a perfect fall dinner!
As an added bonus it has kale in it, so that makes it super healthy!
What you need,
8oz. rotini pasta
1 tbsp. butter
1 small shallot, finely diced
¼ tsp. nutmeg
½ tsp. dried thyme
2 cloves garlic, minced
1 bunch kale, washed and chopped
1 18oz can pumpkin puree
¼ cup Parmesan cheese + more for topping
¼ cup sharp cheddar, grated
¼ cup milk
½ - ¾ cup cooking water from the pasta
¼ panko crumbs
Heat the oven to 350 degrees.
In a large pot of salted boiling water cook the pasta according to package directions until el dente. Drain, reserving a cup or so of the cooking liquid.
In a large sauté pan melt the butter over medium high heat. Add the shallot, and cook for 1-2 minutes until softened. Add the nutmeg and thyme and cook for another minute until fragrant.
Add the kale and garlic and sauté about 3 minutes until kale is wilted.
Stir in the pumpkin puree, milk, Parmesan and cheddar. Add in a little of the pasta water at a time until you get the desired sauce consistency. You want it to be thick but thin enough to coat the pasta.
Season the sauce to taste with salt and pepper.
Add the drained pasta to the sauce and stir to coat.
Pour the pasta into a baking dish and top with panko and a little more Parmesan cheese.
Bake in the oven for 25-30 minutes until golden brown and bubbly.
I served this lovely fall pasta with a delicious brussel sprout salad.
I will share that recipe later this week!
Recipe adapted from Kitchen Paper