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Creamy Pumpkin Kale Pasta

This pasta is the perfect fall comfort dish that comes together in 30-minutes. You'll love the creamy sauce created by pumpkin puree, broth and a touch of tomato paste. And the addition of kale makes this dish a win for nutrition too.
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Course: Main Course
Cuisine: English
Ingredients Method

Ingredients
  

  • 400 g fusilli pasta
  • 1 Tbsp olive oil
  • 1 shallot finely diced
  • 3 garlic cloves minced
  • 1 Tosp freshly chopped thyme
  • 1/4 tsp crushed red pepper flakes
  • 115 oz can pure pumpkin puree
  • 1 cup chicken or vegetable broth
  • 3/4 cup heavy cream
  • 1 Tbsp tomato paste
  • Salt and pepper
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup chopped fresh kale

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve ½ cup of the pasta water, drain pasta, and set aside.
  2. In a large pot, heat the olive oil over medium-high heat. Add the shallots and cook for 2 minutes, stirring occasionally. Add the garlic, thyme and crushed red pepper flakes and cook 1 minute.
  3. Add the pumpkin and broth and whisk until combined. Add the heavy cream. Whisk to combine. Season with salt and pepper.
  4. Add cooked pasta, kale and parmesan cheese. Stir until combined.
  5. Add pasta water as necessary to reach desired consistency.
  6. Serve with extra parmesan, red pepper flakes and a sprinkle of fresh thyme.