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Pumpkin Pasta with Kale


This Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.

Pumpkin Pasta with Kale
Baked Pumpkin Pasta

This wholesome baked pumpkin pasta bake is complete consolation meals. I do know it’s uncommon to listen to the phrases “wholesome” and “consolation meals” in the identical sentence however hear me out! The pumpkin, kale, cannellini beans, and whole-wheat pasta give this dish a ton of fiber, and the gruyere and pancetta give it that comfort-food component whereas including protein. You can even attempt my Pumpkin Mac and Cheese with Roasted Veggies, and for a extra pared-down model of this recipe, attempt my different Cheesy Baked Pumpkin Pasta.

Baked Pumpkin Pasta

I don’t learn about you, however I attempted to love entire wheat pasta for years and by no means discovered a model that my household would eat. I didn’t take care of the feel till I found DeLallo Organic Whole-Wheat Pasta, which modified my life. My husband, who’s fairly choosy about his pasta, additionally loves it, and now it’s the one model of whole-wheat I’ll ever use. Their gluten-free pasta can be AMAZING, so should you can’t eat gluten, you may simply swap it out.

What are the advantages of consuming pumpkin?

I like cooking with pumpkin. Not solely does it require no prep (moreover opening the can!), it’s additionally stuffed with vitamins. One cup of pumpkin has two grams of protein and 7 grams of fiber. Plus, it’s an awesome supply of nutritional vitamins A, Okay, and E.

Pumpkin Pasta Elements

This creamy pumpkin pasta bake is sort of a fancy mac and cheese! Right here’s what’s in it:

  • Pasta: I teamed up with DeLallo to make this pasta recipe. Their whole- wheat penne was the proper alternative, however you could possibly actually use any form, like their shells, fusilli, or cavatappi.
  • Pumpkin: Pumpkin is clearly a key ingredient right here, however you could possibly additionally use butternut squash puree.
  • Cheese: This dish isn’t referred to as “tacky baked pumpkin pasta” for nothing! I exploit gruyere, however you could possibly swap it for white cheddar. I combine one cup with the pumpkin puree and half of a cup sprinkled on prime for optimum
    cheesiness!
  • Kale: I exploit two bunches of kale for this recipe, which implies you’re getting a really wholesome dose of greens. The kale cooks within the boiling pasta water for a few minutes earlier than cooking the noodles. If you wish to sub it for spinach, skip cooking it in water and simply add it in in the direction of the top with the pasta.
  • Beans: I exploit cannellini beans however be at liberty to swap with nice northern.
  • Pancetta: Pancetta is mainly Italy’s model of bacon, however you may sub it with bacon should you choose.
  • Different Elements: The onion cooks within the pancetta drippings with just a little little bit of salt, garlic, and crimson pepper. This combo actually enhances the flavour of the entire meal.
  • Panko: I prime the pasta with panko, which will get crispy and golden within the oven. If you wish to brown the breadcrumbs much more, you may broil the pasta for a minute or two on the finish.

Find out how to Retailer, Freeze, and Reheat Pumpkin Pasta

This pasta will final in your fridge for as much as 5 days and within the freezer for as much as three months. I wish to portion out leftovers into particular person serving containers, so if I would like a fast lunch, I can simply pull one serving out at a time. Thaw in a single day after which microwave to reheat.

You can even freeze the entire baking dish. Full all of the steps by means of topping the pasta with cheese. Wrap tightly with plastic wrap and freeze. To reheat, thaw in a single day, sprinkle with panko, after which bake till heated by means of.

Baked Pumpkin Pasta

Pumpkin Pasta with White Beans andKalePumpkin Pasta with GruyerePumpkin Pasta with Kale and White Beans

Extra Pumpkin Recipes You’ll Love:

Tacky Baked Pumpkin Pasta with Pancetta, Kale, and White Beans

SP

473 Cals
25.5 Protein
66.5 Carbs
13.5 Fat

Prep Time: 15 minutes

Cook dinner Time: 1 hr

Complete Time: 1 hr 15 minutes

This Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.

  • 6 oz panchetta, diced
  • 1 onion, thinly sliced
  • Kosher salt and freshly floor black pepper
  • Cooking spray
  • 2 cloves garlic, minced
  • ½ tsp crimson pepper flakes
  • 2 bunches kale, stemmed and torn
  • 12 oz DeLallo whole-wheat or gluten-free penne pasta
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 1 15-oz can pumpkin puree, or butternut puree
  • 1 ½ cups grated Gruyère or sharp Cheddar cheese , 4 ½ oz (I used Gruyere)
  • ½ cup panko or gluten-free breadcrumbs
  • In a big skillet over medium warmth, fry the pancetta till it’s crisp, 8 to 10 minutes. Switch to a paper towel-lined plate or rack to chill and discard all however roughly 2 tsp rendered fats.

  • To the identical pan, add the onion and 1/4 teaspoon salt. Sauté, stirring sometimes, for five to 7 minutes, till browned and aromatic. Add the garlic and crimson pepper flakes for the final minute and toast for simply 20 to 30 seconds, earlier than the garlic scorches.

  • Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and take away from the warmth.

  • Whereas the onion cooks, fill a big pot of salted water and convey it to a boil.

  • Preheat the oven to 450F and grease an oblong baking dish with cooking spray.

  • Add the kale to the boiling water and prepare dinner for simply 2 minutes or so, till it’s vivid inexperienced and tender however not smooth. Use a slotted spoon to switch it to a colander.

  • To the identical pot, add the pasta and prepare dinner it a minute or two wanting package deal directions; it ought to be simply shy of al dente.

  • Reserve ¾ cup of pasta water and drain the pasta within the colander with the kale.

  • In a big mixing bowl, mix the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.

  • Whisk ½ cup pasta water into the pumpkin combine. It ought to be concerning the consistency of bechamel, skinny sufficient to coat the pasta however not watery; if wanted, add a bit extra water.

  • Fold within the pasta, kale, onions, pancetta and beans and stir properly to coat.

  • Switch to the baking dish and sprinkle the remaining ½ cup shredded cheese excessive; end with the breadcrumbs and spray with a little bit of cooking spray to extend browning..

  • Bake for 14 to 18 minutes, till the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching fastidiously to stop burning.

Serving: 11/2 cups, Energy: 473kcal, Carbohydrates: 66.5g, Protein: 25.5g, Fats: 13.5g, Saturated Fats: 5.5g, Ldl cholesterol: 17.5mg, Sodium: 729mg, Fiber: 13g, Sugar: 6g

Key phrases: baked pumpkin pasta, Tacky Baked Pumpkin Pasta, pumpkin pasta

This recipe is sponsored by Delallo. Thanks for permitting me to share the merchandise I like, which let you get these recipes without spending a dime.



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