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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- 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
- Cook the pasta according to package directions until al dente, adding kale during last 1 minute of cooking to wilt it slightly. Drain well.
- 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.
- 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