Creamy Pumpkin Spaghetti with Garlic Kale
Ingredients
The Pumpkin Sauce
-
1
cup
sun dried tomatoes packed in oil
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
3
leaves
sage, minced
-
1 ½
cups
pumpkin puree
-
1
cup
tomato puree or tomato sauce
-
4
cups
chicken broth
-
1
teaspoon
dried basil
-
½
cup
cream or half and half
-
a teeny tiny pinch
cinnamon
The Pasta
-
8
ounces
bucatini, perciatelli, or spaghetti
-
1
lb
lean ground turkey
-
1
medium
onion, thinly sliced
-
1
tablespoon
chili powder
-
1
teaspoon
garlic powder
The Garlic Kale
-
2
tablespoons
garlic infused olive oil
-
1
bunch
kale, stems removed, leaves chopped
-
to taste
Manchego or Parmesan cheese for topping
Instructions
- 1. Prepare the sauce by sautéing sun dried tomatoes, onion, garlic, and sage in a pot until soft. Add pumpkin puree, tomato puree, chicken broth, basil, and cinnamon, and simmer for 15 minutes. Blend until smooth and stir in cream.
- 2. Cook the pasta according to package directions. In a skillet, brown the turkey with onion, chili powder, and garlic powder.
- 3. For the kale, heat olive oil and sauté the kale until wilted.
- 4. Combine the turkey, sauce, and pasta. Serve with sautéed kale and top with cheese.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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