Pumpkin Pasta (adapted from here)
- 12-14oz. pasta, any kind
- 1T. olive oil
- 1 onion, diced
- 2T. butter
- 2T. whole wheat flour
- 1c. milk (dairy or nondairy)
- 1/2c.-3/4c. pumpkin
- 1/4t. salt
- 2 stalks of kale, washed and shredded into bite-size pieces
Cook your pasta per the instructions. I recommend using salted water – it will enhance the taste!
Meanwhile, saute the onion in olive oil over medium high heat. Saute until tender and slightly browned. While they are frying, melt the butter in a saucepan over low heat. Once it is melted, add the flour and stir. Add the milk and continue to heat over low while whisking. Whisk until all the mixture is smooth. Add in the pumpkin and salt. Whisk until smooth. Add in the onions once they have browned. Cover the mixture and turn off the heat.
Add the kale into the bottom of your colander. Drain the pasta over the kale to wilt it. Return the pasta and kale to the saucepan. Pour the pumpkin sauce over top. Toss well to coat. Adjust salt as needed. Serves 4.
Neither Dave or I are huge fans of pumpkin plain. We like pumpkin in things, but not really straight up, and generally not in savory dishes. So we were very pleasantly surprised by this pasta – it’s fabulous! The pumpkin isn’t overpowering (we used 1/2c. but would add slightly more next time – add more if you like a more pumpkin-y flavor) and it goes really well with the kale and the little bit of salt. We both said we’d love to have this dish again. It’s a great alternative to mac and cheese, too, when you just want that warm, creamy comfort food! We definitely recommend this pasta!
Do you like pumpkin in savory dishes?