Creamy Pumpkin Spaghetti with Kale

Creamy Pumpkin Spaghetti with Kale

Savor this creamy pumpkin spaghetti featuring savory sun-dried tomatoes and aromatic sage for a comforting, flavorful pasta night.

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Prep Time 35 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 6

Calories 450 kcal

Ingredients

  

• 1 cup sun dried tomatoes packed in oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 sage leaves, minced
• 1 1/2 cups pumpkin puree
• 1 cup tomato puree or tomato sauce
• 4 cups chicken broth
• 1 teaspoon dried basil
• 1/2 cup cream or half and half
• teeny tiny pinch of cinnamon

Instructions

 

• In a large pot over medium-high heat, add the sun-dried tomatoes and a few tablespoons of their oil. Add the chopped onion, minced garlic, and minced sage leaves and sauté until soft and fragrant, about 5-7 minutes.
• Stir in the pumpkin puree, tomato puree, chicken broth, dried basil, and cinnamon. Bring to a simmer and cook for 15 minutes, adding more water or broth if needed to maintain a sauce-like consistency.
• Carefully puree the sauce using an immersion blender directly in the pot until mostly smooth. Alternatively, transfer to a blender and process until smooth, then return to the pot. Stir in the cream and season to taste with salt, pepper, and red pepper flakes.
• Cook pasta according to package directions until al dente. While the pasta cooks, wilt the kale in a separate skillet with a little olive oil over medium heat until tender.
• Drain the pasta and toss it with the prepared pumpkin sauce. Serve immediately, topped with the sautéed kale.

Notes

– Use good quality pumpkin puree for the best flavor.
– Adjust the consistency of the sauce with extra broth or water as needed.
– For a spicier kick, add red pepper flakes to the sauce.
– Ensure kale is well-wilted before serving.

Allergens: Wheat, Milk.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword pumpkin spaghetti

The technique that makes it

The success of this creamy pumpkin spaghetti hinges on two key elements: building a flavorful base and achieving the right sauce consistency. First, properly sautéing the aromatics – onion, garlic, and sage – is crucial. This process, known as the Maillard reaction, caramelizes the natural sugars in the onion and releases the fragrant oils from the garlic and sage, creating a depth of flavor that forms the foundation of the sauce. Don’t rush this step; cook until the onions are translucent and slightly golden, and the garlic and sage are fragrant but not burnt.

Secondly, the emulsification of the pumpkin puree, tomato puree, and broth is vital for a smooth, cohesive sauce. When these liquids are combined and heated, the starches in the pumpkin puree begin to gelatinize, thickening the sauce. The key is to simmer the sauce gently after adding the liquids, allowing it to reduce and meld the flavors without becoming too thick or separating. Adding the cream at the end, just before serving, helps to enrich the sauce and create that luxurious, creamy texture without curdling, especially if the sauce is not boiling vigorously when it’s added.

Finally, the ‘teeny tiny pinch of cinnamon’ might seem unusual, but it acts as a flavor enhancer, subtly rounding out the sweetness of the pumpkin and the tang of the tomatoes. It doesn’t make the dish taste like cinnamon rolls, but rather amplifies the savory notes. Ensure it’s just a pinch, as too much will overpower the other ingredients.

Troubleshooting

• Sauce is too thin: Simmer the sauce uncovered for a longer period to allow excess liquid to evaporate and the pumpkin puree to thicken it further. You can also create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering sauce until thickened.
• Sauce is too thick: Gradually whisk in more chicken broth or a splash of water until the desired consistency is reached. Be careful not to add too much at once.
• Flavors are bland: Ensure you properly sautéed the aromatics. Taste and adjust seasoning with salt and freshly ground black pepper. A touch more dried basil or even a pinch of red pepper flakes can add complexity.
• Cream has curdled: This often happens if the cream is added to a rapidly boiling sauce. Ensure the sauce is at a gentle simmer, not a rolling boil, when you stir in the cream. Using half-and-half instead of heavy cream can also be more forgiving.

Substitutions

• Pumpkin Puree: Butternut squash puree can be used for a similar flavor profile and texture, though it may be slightly less sweet. Sweet potato puree is another option, offering a different but complementary sweetness.
• Sun-dried Tomatoes: If you don’t have oil-packed sun-dried tomatoes, rehydrate dried ones in hot water for about 15 minutes, then drain and chop. Roasted red peppers, finely chopped, can offer a similar sweetness and depth.
• Chicken Broth: Vegetable broth can be used for a vegetarian or vegan version. Ensure it’s a good quality broth for optimal flavor.
• Cream/Half-and-Half: Full-fat coconut milk (from a can, the thick part) can provide creaminess and a subtle tropical note. Cashew cream, made by blending soaked cashews with water, is another excellent dairy-free alternative.

Pro tips

• Use good quality pumpkin puree for the best flavor.
• Adjust the consistency of the sauce with extra broth or water as needed.
• For a spicier kick, add red pepper flakes to the sauce.
• Ensure kale is well-wilted before serving.

Enjoy this uniquely flavored pumpkin spaghetti. Feel free to adapt it with your favorite herbs or a sprinkle of parmesan.

Try this next: Butternut Squash Orecchiette Pasta

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