Creamy Baked Pumpkin Pasta
Ingredients
The pasta
-
8
ounces
cellentani pasta
-
2 ½
cups
water or vegetable broth
The sauce
-
½
cup
pumpkin puree
-
2
tablespoons
tomato paste
-
1
medium
shallot, diced
-
2
cloves
garlic, minced
-
¼
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
¼ to ½
cup
half and half
-
1
cup
shaved Parmesan, divided
The toppings
-
6-7
ounces
vegetarian sausage
-
1
bunch
kale
-
as needed
tablespoons
cooking oil
Instructions
- Preheat the oven to 375°F and bring vegetable broth or water to a boil.
- In an 8x8-inch casserole dish, combine the pasta, pumpkin puree, tomato paste, shallot, garlic, salt, pepper, and boiling water or broth.
- Cover the dish tightly with foil and bake for 20 minutes.
- While the pasta bakes, heat oil in a skillet and sauté the sausage and kale until the sausage is golden and the kale is wilted.
- After 20 minutes, check the pasta; if not al dente, cover and bake for an additional 5 minutes.
- Stir in half of the Parmesan, the sautéed sausage, and kale into the pasta.
- Top with the remaining Parmesan and return to the oven for 5-10 minutes until the cheese is melted and bubbly.
Nutrition Facts (estimated)
Servings
4 servings
Calories
439
Total fat
13g
Total carbohydrates
54g
Total protein
27g
Sodium
932mg
Cholesterol
22mg
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