Description
Creamy pumpkin sauce meets hearty kale and tender pasta in this comforting, one-pot meal that’s fall-ready and weeknight-friendly. It’s a rich, satisfying dish with a boost of greens—and it’s totally plant-based if you want it to be!
Ingredients
12 oz spaghetti (or gluten-free pasta of choice)
1 tablespoon olive oil
3 garlic cloves, minced
3 cups chopped kale (stems removed)
1 cup pumpkin purée
½ cup unsweetened plant milk (or cream for non-vegan)
¼ cup nutritional yeast (or grated Parmesan)
½ teaspoon ground nutmeg
Salt and black pepper, to taste
Optional toppings: red pepper flakes, fresh parsley, or pumpkin seeds
Instructions
Cook pasta according to package instructions. Reserve ½ cup pasta water, then drain.
In a large skillet, heat olive oil over medium. Sauté garlic until fragrant (about 1 minute).
Add kale and cook until just wilted, about 2–3 minutes.
Stir in pumpkin purée, plant milk, nutritional yeast, nutmeg, salt, and pepper. Simmer until heated through.
Toss in the cooked pasta and a splash of pasta water to coat evenly. Adjust seasoning as needed.
Serve warm with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 / serving
- Sugar: 4g / serving
- Fat: 14g / serving
- Carbohydrates: 50g / serving
- Fiber: 6g / serving
- Protein: 13g / serving