Rating: 3.5 stars
25 Ratings
  • 5 star values: 7
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 3
  • 25 Ratings

Canned pumpkin doesn't always have to be sweet -- it can be savory, too! This yummy pumpkin pasta dish is the perfect dinner for chilly nights.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

30 mins
about 1 cup each


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, adding kale for the last 30 seconds of cooking; drain. Return pasta mixture to pan; cover and keep warm.

  • Meanwhile, for sauce, in a large skillet combine wine, 2 tablespoons green onion, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is nearly evaporated. Stir in evaporated milk. Bring to boiling; reduce heat. Simmer, uncovered, for 6 minutes. Whisk in pumpkin and sage.

  • Add sauce and 1/4 cup of the cheese to pasta mixture; toss gently to coat. Divide pasta mixture among warm shallow serving bowls. Top with the remaining 1/4 cup cheese and, if desired, additional green onions.

Nutrition Facts

351 calories; fat 5g; cholesterol 11mg; saturated fat 2g; carbohydrates 56g; mono fat 1g; insoluble fiber 8g; sugars 15g; protein 19g; vitamin a 22497.3IU; vitamin c 124mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 1.4mg; vitamin b6 0.4mg; folate 48.4mcg; vitamin b12 0.4mcg; sodium 323mg; potassium 877mg; calcium 535.1mg; iron 4.3mg.