RecipesPasta & Co

Nourishing Kale & Pumpkin Pasta sauce

by Micaela Harrasser

Time for some healthy, nourishing pastas to get through winter! This vegan pasta sauce is seasonal and does the job pretty well! I find that the flavors blend together perfectly: the sweetness of the pumpkin balances out the bitterness from the kale. The nuts are the final touch for that crunchy bite you didn’t know you needed!

I use cavolo nero, also known as Tuscan kale, pictured below:

You can also use the curly version, easier to find also in supermarkets. The best part is that it’s super quick to assemble (you don’t even have to cook the kale, so that you preserve all its nutrients). And can use leftover pumpkin! Enjoy!

[ratings]

Nourishing Kale & Pumpkin Pasta sauce

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 80g cavolo nero without stalks
  • Vegetable stock about 200ml
  • 80g cooked pumpkin
  • Salt and pepper a pinch each
  • Optional: ground nuts

Instructions

  1. First, dice the pumpkin into small pieces and cook until soft with a little oil, some salt and pepper.
  2. You can use a pan, the air frier or the oven; just make sure it doesn’t burn.
  3. Once ready, use a small blender to blitz almost all of it (you can leave some out to use for decoration). Transfer to a bowl.
  4. Clean the kale and remove the stalks.
  5. Add it to a food processor with blades with about half of the stock.
  6. Blitz until you get a smooth paste, eventually add more stock but don’t make it too liquid.
  7. Add the pumpkin, a pinch of salt and pepper, and mix well.
  8. Place a big pot with plenty of water to boil, and cook your pasta of choice.
  9. Once the pasta is ready, drain it and add it to a bowl.
  10. Add the pesto, mix well, eventually dilute with cooking water.
  11. Add the leftover diced pumpkin, sprinkle some ground nuts and add a dash of black pepper.
  12. Serve and enjoy!

Notes

It's better to consume the sauce fresh. Here I used ground hazelnuts - ground almonds or cashews would work too!

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