Creamy Pumpkin Pasta with Kale and Sun-Dried Tomato
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Ingredients & Equipment
What we send
- 4sun-dried tomatoes
- 1yellow onion
- 2 clovesgarlic
- 1 bunchdinosaur kale
- 8 ounceszucca
- 1/2 cuppumpkin purée
- 115-ounce can crushed tomatoes
- 2 teaspoonssugar
- 4 ouncesheavy cream
- 1/4 cupgrated Parmesan cheese
- 1/8 teaspoondried oregano
- 1/8 teaspoondried basil
- 1/8 teaspoondried sage
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot
- 12" large pan
Bring a large pot of water to a boil over high heat. Finely chop sun-dried tomatoes. Peel onion and dice. Mince garlic. Rinse kale and thinly slice crosswise, discarding stems.
Heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add onion and spice mix and cook until onion is soft and translucent, about 4 minutes. Add sun-dried tomatoes and garlic cook until fragrant, about 1 minute more.
Season boiling water generously with salt. Stir in pasta and return to a boil, then cook until tender, 5-8 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.
While pasta cooks, add pumpkin to pan with aromatics over medium heat and stir to combine. Cook until simmering, about 2 minutes. Add crushed tomatoes and their juices and sugar to pan and stir to combine, then increase heat to high and bring to a boil. Reduce heat to medium, stir in kale, and cook until wilted, about 4 minutes. Season with ½ teaspoon salt and pepper as desired.
Add half of heavy cream to pan with sauce and stir to combine, then stir in pasta. Stir in reserved pasta cooking water, 1 tablespoon at a time, until sauce is thick and clings to noodles. Discard remaining cream or save for another recipe.
Remove pan from heat and stir in half of Parmesan. Taste and add salt and pepper as desired. Garnish creamy pumpkin pasta with remaining Parmesan and dig in!