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Gallery Pumpkin Pasta Recipe Summary prep: 20 mins total: 50 mins Servings: 8
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 pound gemelli pasta, cooked and drained 1 tablespoon olive oil 1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces 1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling) 2 cans (14.5 ounces each) reduced-sodium vegetable broth 2 tablespoons jarred sun-dried tomato pesto 1/2 cup unblanched almonds, sliced
Gallery Pumpkin Pasta
Recipe Summary prep: 20 mins total: 50 mins Servings: 8
Gallery
Pumpkin Pasta
Pumpkin Pasta
Pumpkin Pasta
Recipe Summary prep: 20 mins total: 50 mins Servings: 8
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 8
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 8
8
Ingredients
Ingredients
- Coarse salt and ground pepper 1 pound gemelli pasta, cooked and drained 1 tablespoon olive oil 1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces 1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling) 2 cans (14.5 ounces each) reduced-sodium vegetable broth 2 tablespoons jarred sun-dried tomato pesto 1/2 cup unblanched almonds, sliced
Directions
Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.
Reviews (4)
Add Rating & Review 140 Ratings 5 star values: 20 4 star values: 35 3 star values: 55 2 star values: 22 1 star values: 8
Reviews (4)
Add Rating & Review 140 Ratings 5 star values: 20 4 star values: 35 3 star values: 55 2 star values: 22 1 star values: 8
Add Rating & Review
140 Ratings 5 star values: 20 4 star values: 35 3 star values: 55 2 star values: 22 1 star values: 8
140 Ratings 5 star values: 20 4 star values: 35 3 star values: 55 2 star values: 22 1 star values: 8
140 Ratings 5 star values: 20 4 star values: 35 3 star values: 55 2 star values: 22 1 star values: 8
5 star values: 20 4 star values: 35 3 star values: 55 2 star values: 22 1 star values: 8
Martha Stewart Member Rating: 2 stars 01/22/2012 This dish was a little on the boring side. I added thyme, parsley, and a pinch of cayenne to try to liven it up, but it wasn't enough. We did use this as our main course though. I think it would work better as a side dish. Martha Stewart Member Rating: Unrated 12/19/2011 I made my own pesto, used quinoa pasta (gluten and corn free) and elephant ear kale. I substituted about a cup of homemade veggie broth and the rest white wine and water, I probably didn't add as much liquid as it called for. I also used a lot less pasta (only 8 oz). I thought it was pretty good! Not a show stopper, but I couldn't seem to stop picking at it. So all in all easy, different, healthy and yummy! Martha Stewart Member Rating: 5 stars 11/17/2011 This dish is SO good! I made my own sundried tomato pesto, and added an extra tablespoon, but besides that kept it just as is. Everyone had second helpings. Highly recommended. Martha Stewart Member Rating: Unrated 07/05/2011 Neither my husband nor I cared for this dish. I made it according to the recipe but it was bland. It sounded so interesting initially, oh well.Martha Stewart Member
Rating: 2 stars 01/22/2012
This dish was a little on the boring side. I added thyme, parsley, and a pinch of cayenne to try to liven it up, but it wasn’t enough. We did use this as our main course though. I think it would work better as a side dish.
Rating: 2 stars
Rating: Unrated 12/19/2011
I made my own pesto, used quinoa pasta (gluten and corn free) and elephant ear kale. I substituted about a cup of homemade veggie broth and the rest white wine and water, I probably didn’t add as much liquid as it called for. I also used a lot less pasta (only 8 oz). I thought it was pretty good! Not a show stopper, but I couldn’t seem to stop picking at it. So all in all easy, different, healthy and yummy!
Rating: Unrated
Rating: 5 stars 11/17/2011
This dish is SO good! I made my own sundried tomato pesto, and added an extra tablespoon, but besides that kept it just as is. Everyone had second helpings. Highly recommended.
Rating: 5 stars
Rating: Unrated 07/05/2011
Neither my husband nor I cared for this dish. I made it according to the recipe but it was bland. It sounded so interesting initially, oh well.
All Reviews for Pumpkin Pasta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pumpkin Pasta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
