Now I know it isn’t Fall – in fact it’s another cold April Day in Connecticut.
“April Showers brings May Flowers” – right??
The story behind this dish is that I had a can of pumpkin in the back of my pantry and wanted to create a nice warm sauce for Sunday dinner. Creamy Pumpkin Spaghetti with Garlic Kale – this is the crazy good combination! Spicy turkey, creamy pumpkin sauce, and pasta! YUM!
for the pumpkin sauce
- 1 cup sun dried tomatoes packed in oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups pumpkin puree
- 1 cup tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1/2 cup cream
- pinch of cinnamon
In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sauté until soft and fragrant. Add the pumpkin, tomato sauce, chicken broth, basil, cream and cinnamon. Simmer for 15 minutes. Puree in a blender or with an immersion blender directly in the pot until mostly smooth.
for the pasta
- 8 ounces of your favorite pasta (I used Barilla, red lentil pasta)
- 1 lb. lean ground turkey
- 1 onion, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
Boil the pasta according to package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.
for the garlic kale
- 2 tablespoons olive oil
- 1 garlic, minced
- 1 bunch kale, stems removed, leaves chopped
- Parmesan cheese for topping
Bake the Kale at 425 degrees for 7-10 minutes, until roasted.
Toss the turkey, sauce, and pasta together. Serve with the kale. Top everything with the cheese.
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