Macaroni Alfredo with Pumpkin and Kale


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.

Total Time:
30 mins
1 cup each


  • 6 ounce dried whole grain elbow macaroni

  • 6 cup torn fresh kale

  • ½ cup dry white wine

  • 2 tablespoon sliced green onion (1)

  • 2 cloves garlic, minced

  • 1 12 ounce can evaporated fat-free milk

  • ¾ cup canned pumpkin

  • 1 tablespoon snipped fresh sage

  • ½ cup finely shredded Parmesan cheese (2 ounces)

  • Thinly sliced green onions (optional)


  1. 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.

  2. 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.

  3. 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.

    Macaroni Alfredo with Pumpkin and Kale
    Hannah Bigot

Nutrition Facts (per serving)

351 Calories
5g Fat
56g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 351
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 323mg 14%
Total Carbohydrate 56g 20%
Total Sugars 15g
Protein 19g
Vitamin C 124mg 620%
Calcium 535.1mg 41%
Iron 4.3mg 24%
Potassium 877mg 19%
Folate, total 48.4mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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