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Creamy Pumpkin Pasta

Creamy Pumpkin Pasta with Kale and Sun-Dried Tomato

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With Thanksgiving just around the corner, we’ve got pumpkin on the brain, and we’re using it in both sweet and savory dishes. Pumpkin-shaped “zucca” pasta, from our friends at Sfoglini, is tossed in a sumptuous sauce of sun-dried tomato, pumpkin, and hearty kale. A touch of cream and Parmesan cheese make this plate of pasta perfection even more dreamy.
  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • sun-dried tomatoes
    • 4
    • sun-dried tomatoes
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • dinosaur kale
    • 1 bunch
    • dinosaur kale
  • dried basil
    • 1/8 teaspoon
    • dried basil
  • dried oregano
    • 1/8 teaspoon
    • dried oregano
  • dried sage
    • 1/8 teaspoon
    • dried sage
  • zucca
    • 8 ounces
    • zucca
  • pumpkin purée
    • 1/2 cup
    • pumpkin purée
  • 15-ounce can crushed tomatoes
    • 1
    • 15-ounce can crushed tomatoes
  • sugar
    • 2 teaspoons
    • sugar
  • heavy cream
    • 4 ounces
    • heavy cream
  • grated Parmesan cheese
    • 1/4 cup
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" large pot
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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. 

  2. Sauté Aromatics

    Sauté Aromatics

    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. 

  3. Cook Pasta

    Cook Pasta

    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.

  4. Simmer Sauce

    Simmer Sauce

    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. 

  5. Season Pasta

    Season Pasta

    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.

  6. Plate Pasta

    Plate Pasta

    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!

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