Name: Creamy Pumpkin Spaghetti with Kale
Prep time: 35 min
Total time: 35 min
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

This creamy pumpkin spaghetti is a revolutionary dish that transforms simple ingredients into an unforgettable meal. It perfectly balances the earthy sweetness of pumpkin with savory sun-dried tomatoes and aromatic garlic kale. Designed for busy weeknights, this recipe offers a comforting yet sophisticated flavor profile that will delight your taste buds. Our pumpkin spaghetti recipe is ideal for anyone seeking a quick, nourishing, and exceptionally flavorful dinner. It’s a delightful departure from traditional pasta dishes, offering a unique blend of textures and tastes that are both familiar and exciting. Prepare to impress your family and friends with this viral sensation.

⏱ Time: 35 min

👥 Servings: 4-6

📊 Level: Medium

🥗 10 ingredients

Creamy Pumpkin Spaghetti with Kale

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Prep Time 35

Total Time 35

Servings: 6

Ingredients Method Notes

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

Method

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.