PUMPKIN RIGATONI

PUMPKIN RIGATONI

Want an easy dish for your next Meatless Monday?  Very budget focused, healthy, made with simple ingredients…

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…the basics: pumpkin purée, onion and garlic, some greens and seasonings.

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…the sauce, rich with either cream or a more healthy version with evaporated milk.

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…all ready in the time it takes to cook your pasta.

PUMPKIN RIGATONI
 
Author:
Ingredients
  • ½ lb uncooked rigatoni
  • 2 tbsp olive oil
  • 1 small onion, chopped (about ¾ cup)
  • 2 garlic cloves, minced
  • 1 tsp dried chilis
  • 1 tsp dried thyme
  • ½ ground nutmeg
  • 1-1/2 cup cream or evaporated milk
  • 1 14 oz can pumpkin purée
  • ½ cup parmesan cheese plus more to garnish
  • 5 oz baby kale, roughly chopped
Instructions
  1. Cook pasta according to directions, drain but leave some of the cooking water hugging the noodles to get better traction for the sauce.
  2. Set aside.
  3. Heat oil in saucepan and saute onion until translucent.
  4. Add garlic and seasonings and stir for a minute or two.
  5. Add pumpkin, cheese and milk/cream to mixture, stirring until thickened.
  6. Stir in chopped kale and continue to cook until kale has wilted.
  7. Finally stir in pasta.
  8. Adjust seasonings to taste and serve with extra Parmesan sprinkled on top

 

Inspiration thanks to Annies Eats

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