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Ingredients
- 1 - 8 oz. package Banza chickpea gluten-free pasta (you can use any gluten-free pasta of choice, but this pasta adds extra protein and fiber!)
- 1 tbsp coconut oil
- 4 cloves garlic , minced
- 1/2 sweet yellow onion , chopped
- 3/4 cup full-fat unsweetened coconut milk (canned)
- 1/4 cup bone broth (use veggie broth for a vegetarian option)
- 1 cup pure pumpkin puree
- 1 tsp ground nutmeg
- 1 cup chopped kale (fresh or frozen)
- sea salt + pepper to taste
- 1/2 cup shredded mozzarella cheese (you can use nutritional yeast for a dairy-free option!)
Ingredients
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Instructions
- Start by cooking the Banza chickpea pasta (or other gluten-free pasta) according to the package directions. Rinse and drain once cooked.
- While the pasta is cooking, add the coconut oil to a large skillet and cook the garlic and onions for about 3 minutes or until translucent.
- Add the coconut milk, bone broth, pumpkin puree, nutmeg, and kale. Whisk everything until well combined.
- Add the cooked pasta and stir to cover the noodles with the pumpkin sauce.
- Season with salt and pepper and top with the shredded cheese, if using. Enjoy!
Delicious! I used lentil & brown rice pasta from Trader Joes. My husband requested we make it again soon.
My husband LOVED this dish!! I think it will be a staple in our house!
This dish didn’t have as much flavor as I was hoping. Adding more salt helped.
LOVED this!! I used a whole onion instead of half, and added a little garlic powder at the end. Super yummy and felt like comfort food but I love how nourishing it is!!
Hooray! We’re so glad you enjoyed this recipe, Allie!
Just made this recipe and enjoyed it!! I puréed the sauce with an immersion blender before adding the pasta, substituted spinach for kale, and substituted Parmesan for mozzarella.
Your substitutions all sound so yummy, Victoria! Thank you so much for sharing. 🙂
Any subs for coconut milk? I’m allergic to coconut, would almond milk work the same?
Hi Mia! You certainly could use almond milk or any other milk of your choice. 🙂 Looking forward to hearing how you enjoyed this recipe after giving it a try!
I used half and half when I made it last night and that worked great!
Is pumpkin puree a thing you can buy? Or do you just cook and purree pumpkin to keep on hand for things like these recipes…? Sounds delicious!
You should be able to find canned pumpkin puree at most grocery stores– it’s usually in the baking isle with pie fillings.
This was so simple and unbelievably delicious. I used mashed roasted butternut squash instead of pumpkin puree. Just. So. So. Good.
What a great substitution, Christine! Thank you for sharing. 🙂 We are so happy to hear how you enjoyed this recipe!