This is a nice pasta variation with a kick. The thick and flavorful sauce is a nice contrast to the crunchy fresh kale. The only downside here is that you need three pots.

Preparation time (excluding pumpkin cooking): 45 minutes

What you need:

For pasta and sauce:

1 cup (250g) dried tomatoes in oil (usually in jars)

1 large onion, chopped

3 garlic cloves, chopped

1 1/2 cups (370g) pumpkin puree (you can make it from fresh pumpkin or substitute with a 14 oz can pumpkin puree)

1 cup (250g) tomato puree or tomato sauce

2 cups (500ml) veggie or chicken broth

1 teaspoon dried oregano

1/2 cup cream or half and half (optional)

teeny tiny pinch of cinnamon

8 oz (240g) pasta (and you can really use any pasta)

½ – 1 teaspoon chili powder or chili flakes – depending on your spice level

For the kale:

2 tablespoons olive oil (nice if you have garlic-infused or chili-infused olive oil)

1/2 bunch (about 5oz/140g) fresh kale, stems removed, leaves chopped

Salt and pepper to taste

Manchego or Parmesan cheese for topping (optional)

How to do it:

Sauce and pasta: 

In a large pot over medium heat, add the onion and garlic, and sauté until soft and fragrant. Add the sun-dried tomatoes and 2-3 tablespoons of the oil.

Add the pumpkin puree, tomato puree, oregano, and cinnamon. Simmer for 15 minutes or so, adding a bit of the broth to keep the sauce from getting too thick.

Puree in a blender or with a hand blender directly in the pot until mostly smooth. Stir in broth and cream (if you use it) and season with salt, pepper, and chili powder or red pepper flakes for some heat.

Boil the pasta according to package directions.

Kale

While pasta boils, heat 1 tablespoons olive oil over medium heat. Add the kale and sauté until wilted; add additional oil if too dry; sprinkle with a bit of salt

Toss the sauce and pasta together and mix.

Top with kale and sprinkle with cheese.

It’s delicious!

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