Pumpkin Kale Pasta

(this recipe is vegan)
Ingredients for Pasta: 
12 oz whole wheat pasta 
10 kale leaves 
2 tbsp. extra virgin oil
16 sage leaves, chopped
3 tsp. fresh thyme leaves or ½ tsp dried thyme
4 cloves of garlic, minced
3 tbsp. tomato paste
1 ½ cup pumpkin puree or sweet potato puree
1 ½ cup non-dairy milk like coconut or almond
1 tsp. salt
black pepper to taste
Ingredients for the topping
2 tsp. extra virgin olive oil
12 fresh sage leaves, julienned
5 tbsp. breadcrumbs or coarsely ground cashews or pumpkin seeds
a generous pinch of salt and pepper
  1. Cook the pasta according to instructions. Drain and keep aside.
  2. Remove kale stems with fingers and place in compost.
  3. Cut kale  into ½  inch ribbons. Set aside.
  4. Cut sage for pasta into ½ inch strips.
  5. Remove thyme leaves from stems and place in small bowl.
  6. In a large skillet, heat oil at medium low heat. Add sage, thyme and garlic and cook until garlic and herbs change color slightly. Stir frequently to avoid burning.
  7. Add kale and cook until slightly wilted.
  8. Add tomato paste and pumpkin and mix in. Add milk, salt and pepper and mix in. Bring to a boil. Taste and adjust salt.
  9. Add cooked pasta, toss well. Cover and take off heat. Let sit for a few minutes.
  1. In food processor, blend sage leaves and pumpkin seeds coarsely.
  2. In a small skillet, add oil and heat at medium.
  3. Add sage and pumpkin seed mixture and cook until golden and toasted.
  4. Add salt and pepper and mix in.
  5. Use to garnish the pasta generously.

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