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Creamy Pumpkin Spaghetti with Garlic Kale

canned pumpkin recipes
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Thank you Pinch of Yum for the recipe!

Ingredients

Pumpkin Sauce:

  • 1 cup sun-dried tomatoes packed in oil 

  • 1 onion (chopped)

  • 2 garlic cloves (minced)

  • 3 sage leaves (minced)

  • 1 + ½ cups pumpkin puree

  • 1 cup tomato puree or tomato sauce

  • 4 cups chicken broth

  • 1 tsp dried basil 

  • ½ cup cream or half and half

  • Small pinch cinnamon

Pasta:

  • 8 oz. bucatini, perciatelli, or spaghetti

  • 1 lb. lean ground turkey

  • 1 onion (thinly sliced)

  • 1 Tbsp chili powder 

  • 1 tsp garlic powder

Garlic Kale: 

  • 2 Tbsp garlic-infused olive oil 

  • 1 bunch kale (stems removed, leaves chopped)

  • Parmesan cheese (for topping)

Instructions

  1. In a large pot over medium-high heat, add the sun-dried tomatoes and a few tablespoons of oil. Add the onion, garlic, and sage to the pot and sauté until it’s soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. 

  2. Simmer for 15 minutes, adding more water or broth as needed to keep the sauce from getting too thick. 

  3. Puree in a blender or with an immersion blender until it’s mostly smooth. Stir in the cream and season with salt, pepper, and red pepper flakes. 

  4. Boil the pasta according to the package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary. 

  5. Heat the olive oil over medium heat. Add the kale and sauté until it’s wilted. 

  6. Toss the turkey, sauce, and pasta together. Serve with kale and top everything with cheese.

Find it online: https://shesafullonmonet.com/canned-pumpkin-recipes/