Creamy Pumpkin Spaghetti with Garlic Kale
Total Time
55 minutes
Prep Time
15 mins
Cook Time
40 mins
Rating
4.6 out of 5 stars
(36)
Ingredients
6 servings
- For the Pumpkin Sauce
- 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
- For the Pasta
- 8 ounces bucatini, perciatelli, or spaghetti (I used DeLallo perciatelli)
- 1 lb. lean ground turkey
- 1 onion, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- For the Garlic Kale
- 2 tablespoons garlic infused olive oil (see notes)
- 1 bunch kale, stems removed, leaves chopped
- Manchego or Parmesan cheese for topping
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Preparation
Chef’s notes
You don’t have to use garlic infused olive oil, but that was the easiest way I found to get a nice light garlic flavor without having little pieces of garlic in the kale. If you don’t have garlic oil, just use regular minced garlic cloves and throw it in with the kale. Another option:
gently heat the oil, add the whole smashed garlic cloves whole and saute for a few minutes to impart some flavor, and then remove the cloves before adding the kale.