Creamy Pumpkin Alfredo Pasta with Kale

Rich, creamy and totally comforting, this Creamy Pumpkin Alfredo Pasta with Kale is a quick and flavorful weeknight dinner.

If you follow me on Instagram, (if you don’t, you totally should!) then you know that I’ve been on a baking kick recently. I’ve been playing around with a Tartine sourdough recipe with a very active starter. The challenge of creating and baking is an adventure that I really love. It’s always a fun experiment when I stir in a little bit of this, or a pinch of that, just to see what happens. Since the cool fall weather was in full effect last weekend, I couldn’t help myself and stirred in a bit of rye, a scoop of pumpkin purée and a handful of pepitas. It was delicious! The light fall flavor was just what I needed to settle in for the weekend and embrace the season. Do you bake your own bread each week? What’s your favorite recipe?

If you’re in the mood for some comforting fall flavors then I’ve got just the thing for an easy weeknight dinner that the entire family will love! This pumpkin Alfredo pasta has all the comforting flavor and texture of traditional Alfredo sauce with the addition of a light golden color and subtle pumpkin flavor. Sounds amazing right? Yep! This dish is cheesy and creamy but, the extra veggies can make you feel a bit better for indulging in some delicious fall comfort food.

Any hearty greens can go in for the kale but I just love using kale in creamy pasta recipes because the little ruffles hang on to the sauce even better. If you use a more tender green like baby spinach or baby kale then just stir the greens in with the drained pasta while it’s still hot. The residual heat from the pasta will help to slightly wilt the tender greens for the perfect texture.

If you’re not in the mood for pumpkin, butternut squash, sweet potatoes or most winter squash would be a great substitute. Just bake them up until very tender and purée the  soft inside and discard the outside and use one cup for the sauce. You may need to add a bit of the pasta water back to keep the sauce smooth.

Creamy Pumpkin Alfredo Pasta with Kale

Print Recipe

Rich, creamy and totally comforting, this Creamy Pumpkin Alfredo Pasta with Kale is a quick and flavorful weeknight dinner.

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• 12 ounces uncooked rigatoni pasta
• 3 cups chopped kale
• 2 tablespoons butter
• 3 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• Pinch of salt and pepper
• 1 cup pumpkin purée (not pumpkin pie filling)
• 1 1/2 cups heavy whipping cream
• 1/2 cup grated fresh Parmesan cheese
• 1 tablespoon chopped fresh sage leaves
• 2 tablespoons toasted pumpkin seeds (pepitas)

Instructions

1. Cook the pasta according to package directions until al dente, adding kale during last 1 minute of cooking to wilt it slightly. Drain well.
2. In a 2 quart saucepan, melt the butter over medium heat. Add the garlic; cook until soft and fragrant. Add the red pepper flakes, salt, pepper, pumpkin and heavy whipping cream; whisk until smooth. Gently simmer 2 minutes until slightly thickened. Add the Parmesan cheese and sage and stir to combine.
3. Toss the pasta in the sauce to coat. Top with additional shaved Parmesan cheese and toasted pepitas. Serve immediately.

Nutrition

• Serving Size: 1 Serving
• Calories: 574
• Sugar: 6g
• Sodium: 196mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Carbohydrates: 62g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 78mg

What’s your favorite pumpkin dish?

Still on the hunt for pumpkin? Check these out…
Pumpkin Bread from Simply Recipes
Pumpkin, Oatmeal Chocolate Chip Cookies from Love and Lemons
Vegan Pumpkin Ice Cream from Minimalist Baker

Or, try my Pumpkin Spice Breakfast Cookies!

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