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
Salt/Pepper
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!
Enjoy!
Jen
Recipe
adapted from Kitchen Paper
Wow, looks awesome! I love pumpkin in anything!
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