New This Month

Pumpkin Pasta


This hearty dish is packed with vitamin-rich kale and pumpkin, and you won't miss the cheese you usually find in baked pastas.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2005


  • Coarse salt and ground pepper
  • 1 pound gemelli pasta, cooked and drained
  • 1 tablespoon olive oil
  • 1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces
  • 1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)
  • 2 cans (14.5 ounces each) reduced-sodium vegetable broth
  • 2 tablespoons jarred sun-dried tomato pesto
  • 1/2 cup unblanched almonds, sliced


  1. Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

  2. Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.

Reviews Add a comment

  • BeckyLG
    22 JAN, 2012
    This dish was a little on the boring side. I added thyme, parsley, and a pinch of cayenne to try to liven it up, but it wasn't enough. We did use this as our main course though. I think it would work better as a side dish.
  • Amandalb
    19 DEC, 2011
    I made my own pesto, used quinoa pasta (gluten and corn free) and elephant ear kale. I substituted about a cup of homemade veggie broth and the rest white wine and water, I probably didn't add as much liquid as it called for. I also used a lot less pasta (only 8 oz). I thought it was pretty good! Not a show stopper, but I couldn't seem to stop picking at it. So all in all easy, different, healthy and yummy!
  • catebp
    17 NOV, 2011
    This dish is SO good! I made my own sundried tomato pesto, and added an extra tablespoon, but besides that kept it just as is. Everyone had second helpings. Highly recommended.
  • cincpink
    5 JUL, 2011
    Neither my husband nor I cared for this dish. I made it according to the recipe but it was bland. It sounded so interesting initially, oh well.
  • Igby
    18 FEB, 2011
    Different in a good way. I used this as one of several side dishes for a dinner party. Everyone wanted to take home leftovers of this pasta. An interesting addition to the table.
  • thepagemage
    16 NOV, 2010
    I've never cooked kale before - this dish was amazing! Delicious and felt very healthful with the bright greens and orange squash! A new favourite in our house.
  • jupau
    20 OCT, 2010
    This was good except that the pasta was a little soggy. Perhaps it would be better to not cook the pasta first?
  • HoneygoBeasley
    22 DEC, 2009
    This looks so healthy - it's something I would prepare and my fiance would love.
  • karbatt
    20 FEB, 2009
    This seemed like a pretty simple, straightforward pasta dish when I first looked at the recipe. So I wasn't prepared to like it as much as I did! Very easy, and very, very tasty!