Thursday, November 8, 2012

Kale & Mushroom Pumpkin Pasta

I love to stock up with tons of pumpkin during the fall.  Its not something thats easily available all throughout the year and so I make up for it when October and November roll around.  I probably have about 20 cans right now in my cupboard, uh a little too much?  nah what am I thinking you can never have too much of a good thing, and it dosen't hurt that it's healthy for you.  I usually use pumpkin in sweet dishes but being infected with the sickness and all (common cold) and not having much of a sweet tooth tonight...shocker I know.  I wanted too use up some of those 20 cans of pumpkin and I thought why not make a yummy creamy pumpkin sauce for pasta.  It was really easy and fast to make and you can use it for not only pasta but it would be great over ravioli or perhaps even rice.

Kale & Mushroom Pumpkin Pasta
Oishii Treat Original


10-13 ounce box of penne pasta
1 tablespoon butter
1/2 teaspoon minced garlic
1/4 cup red onion diced small
1 cup sliced mushrooms
2 cups kale (ribs removed, washed and tear apart into bite sized pieces)
3/4 cups pumpkin puree
3/4 cups vegetable broth
1/2 cup half and half
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1 cup white cheddar cheese shredded


- In a large sauté pan on medium high heat add you butter and let it melt
- Add your diced onion and garlic cooking for 2 minutes
- Add in the sliced mushrooms, stir around and cook for another 2 minutes
- Add in your kale stirring for about 2 minutes until in starts to wilt
- In a large pot of boiling water cook your pasta according to package directions
- In the large pan mix in the pumpkin, broth, half and half, basil and parsley. stir until completely combined
- Reduce the heat to medium low and cook the sauce while the pasta is cooking, about 10 minutes.
- Drain your past and add it back to the pot, add in your sauce and 1/2 cup of your shredded cheese and mix well.
- serve it up and if you like top with a little more cheese

I also linked up to a few new link parties over at Seven Alive, Mom on Time Out, Practically Functional, Two Yellow Birds Decor, Live Laugh


  1. You totally read my mind ... I just went to the store today to get ingredients to make a dish very similar ;-)

  2. Love the idea of using pumpkin puree to make sauce for pasta! Looks delicious & sounds very healthy too. Great way to eat healthy all year round . Oh wow! 20 cans of pumpkin puree!! I wish my pumpkin did well but unfortunately nothing this year . Only yellow pumpkin which I suppose was spaghetti squash!

    1. Thank u Kit, I've never had yellow pumpkin before. I wonder if its sweet.

  3. The perfect meal for fall! I absolutely love the pairing of mushrooms and pumpkin... this pasta dish will be a hit at my house!!


    1. Hi Shannon, thanks so much for stopping by, I hope you all like it.

  4. Oh yum, that sounds absolutely amazing! Thanks for sharing at The Fun In Functional!

    1. Thanks Jessi, thanks so much for hosting, so happy I found your blog. I love it.

  5. I love pasta. It's my weakness! I had it with pesto all over it last night. This looks really different and yummy :)

  6. This is the kind of pasta dish I could eat all the time. Wonderful ingredients put together! I do the same with ingredients that are not around all the time.


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