Pumpkin Kale Pasta

Rating: 5 out of 5.

Vegetarian & vegan optional – easily adapted for GF and FODMAP diets

Creamy, comforting, healthy (!!!!) and ready in 15 minutes


-125 g Ground chicken, turkey, pork or soy protein
-1 tsp Chopped garlic
-1 tsp Red chili flake
-1 tsp Oregano
-8 oz Dry pasta (penne or rigatoni work well)
-1 cup Chopped kale (or more to taste)
-1 cup Canned pumpkin or mashed butternut squash
-1 cup Chicken or vegetable broth
-2 Tbsp Grated parmesan or nutritional yeast (optional)
-Cracked black pepper

-In a large skillet, cook ground meat or soy substitute over medium heat, adding oil if necessary (pork is high fat and needs no oil), until cooked through but not browned. Add garlic, chili flakes and oregano and cook until fragrant, 1 minute. Add kale and cook until just wilted. Turn down heat to low and add pumpkin and broth. Stir to combine.
-While the meat is cooking, bring a large pot of water to a boil. Add pasta and cook according to package directions to al dente. Drain, keeping aside 1 cup cooking water.
-Add cooked pasta to pumpkin mixture and cook several minutes to heat through and thicken. Add pasta cooking water as needed to bring sauce to desirable consistency.
-Add parmesan or nutritional yeast and cracked black pepper
before serving. Adjust seasonings as necessary.

ENJOY! Recipe is printable below!

By Andrea Rubin, P.Dt.

I'm a dietitian and yoga teacher in Montreal, Quebec. I have a passion for food and cooking which led me into a career in cooking and later in nutrition. Having struggled with my own health, I found yoga as a powerful tool to empower the body and mind. I now work with individuals and groups to help them create a happy, delicious and guilt-free life.

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