Pumpkin Kale Pasta Bake

Quick, what do you think of when you hear pumpkin?  Jack-O-Lanterns, pie, decorations, Halloween, Thanksgiving, pasta?  Anyone think of pasta when you hear pumpkin?  Well, if not then read on, my friends!  This is a very tasty and incredibly healthy dish that is perfect for these chilly fall nights!  


Pumpkin Kale Pasta Bake

  • 1 lb Whole Wheat Pasta (I used bowtie but I suggest penne)
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Bunch Kale, stems removed and torn into 1 inch pieces
  • 2 cups Pumpkin Puree
  • 4 cups Vegetable Broth
  • 2 Tbsp Pesto
  • A handful of pumpkin seeds or sliced or slivered almonds

Cook the pasta to al dente.   Meanwhile heat the oil in a large saucepan at medium heat.  Add the kale and cook until wilted, about 5 minutes.  


Stir in the pesto, pumpkin and broth.  Bring to a simmer and cook for another 5 minutes.  Season with salt and pepper as desired.

Toss the pasta with the sauce and transfer to one large baking dish or several small baking dishes.  Sprinkle the top with almonds or pumpkin seeds and bake at 400 degrees for about 30 minutes.  Until golden and bubbly.



Dinner, Side Dish, Vegetarian , , ,


  1. What an interesting dish, this looks delicious! Love the use of Kale and pumpkin! :)

  2. I am intrigued! I imagine it’s very creamy and the sweetness of the pumpkin balances the saltiness of the kale. Yum! Can’t wait to try it.

  3. That looks so delicious. I cannot wait to try this out. I love pumpkin anything! Come visit us. We have a terrific mulled cider and a legacy cookbook to share.

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