This satisfying pasta casserole channels all the flavors of autumn: pumpkin, sage, warm spices and toasted nuts.
Make this fully healthy plant-based by sautéing the onion and garlic in a little water instead of oil.
Serves 8 as a main course or about 12 to 14 as a side dish
INGREDIENTS
- 500g dried penne pasta
- 6 cups kale, chopped
- 2 tsp extra virgin olive oil
- 1 medium yellow onion, minced
- 1 clove garlic, minced
- 1 15-ounce can pumpkin puree (about 2 cups)
- 1 1/4 cups vegetable stock
- 1/8 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 2 tbsp minced sage
- 3/4 cup chopped walnuts, toasted
- 1/3 cup vegan Parmesan-style cheese
METHOD
- Preheat the oven to 200 degrees celsius.
- Bring a large pot of water to a boil. Season with about 1 tbsp salt and add the pasta. Cook according to the package directions, adding the kale in the last 5 minutes of cooking. Drain and return to the pot, stirring occasionally to prevent noodles from sticking together.
- In a medium nonstick saucepan, heat the olive oil over medium-high heat. Add the onions and sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds.
- Stir in the pumpkin puree, vegetable stock, nutmeg, ginger, salt, pepper and sage. Bring to a simmer over medium high heat and simmer for about 5 minutes to allow flavors to meld and for the sauce to thicken.
- Pour the sauce over the noodles and stir to coat the noodles completely. Spoon the noodle mixture into a 9- by 13-inch ceramic or glass casserole dish. Sprinkle with the walnuts and the cheese.
- Bake for 30 minutes, or until the top is browned and the pasta is heated through. Serve hot or warm.