Easy Pumpkin Pasta
This season was my first dive into cooking with pumpkins. I found this recipe, modified from SimplyWhisked.com, while looking for a savory way to use up some leftover pumpkin puree (the first batch had disappeared into muffins). After this recipe, I’m officially hooked on cooking with pumpkins! This pasta was so simple to make, and had the same satisfying creaminess of a bowl of mac and cheese, without any dairy. I love that this recipe is easily adapted to be vegan by omitting the sausage—I substituted mushrooms. Enjoy!
PREP TIME: 5 MINUTES
COOK TIME: 25 MINUTES
SERVES 6 - 8
Ingredients:
Roughly 8 oz of pumpkin puree
16 oz of your preferred pasta
1 shallot, diced
4 garlic gloves, minced
1 pound Italian sausage, or mushrooms
Bunch of kale, chopped
2 tablespoons of olive oil
¼ teaspoon of crushed red pepper flakes (optional)
¼ teaspoon dried sage
Salt and pepper, to taste
Preperation:
Cook pasta in a large pot of salted water according to package directions for al dente – reserving 1 1/2 cups of pasta water for sauce before draining.
In a large skillet, brown Italian sausage over medium-high heat, breaking it into pieces as it cooks, about 8 minutes. Transfer cooked sausage to a plate and set aside.
Add olive oil to pan and sauté shallot, garlic and crushed red pepper, stirring frequently, until softened and slightly golden, about 3 minutes.
Add kale to the pan (or kale and mushrooms) to pan and cook sufficiently. If necessary, reduce heat to low until pasta is ready.
Add spinach to pan and wilt, stirring occasionally. If needed, reduce heat to low until pasta is ready.
Return heat to medium high. Add pumpkin puree, sage, salt and pepper. Slowly stir in pasta water, ½ cup at a time, until sauce has reached desired consistency. Return to pan and toss with pasta, adding extra water if needed.
Notes:
Use this recipe as a guide.
Adjust measurements and ingredients as necessary.
Taste and test as you go!
Have fun!