Pumpkin and Kale Pasta

By now, everyone’s had their share of Pumpkin pie for this year, and maybe even whipped up some other sweet pumpkin treats- like muffins, cookies, or maybe my Chocolate + Pumpkin Oatmeal Bars? Now it’s time for a real pumpkin game-changer. Pumpkin and Kale Pasta!

The inspiration for this recipe actually comes from one of my all-time favourite pasta dishes – it’s a recipe called “Date Night Rigatoni” from the Pinch of Yum website. I highly recommend checking it out (after you make MY recipe of course!). This dish features a creamy pumpkin sauce, poured all over sautéed kale and pasta, topped with a generous sprinkle of Parmesan cheese. It’s enough to convince even the biggest pumpkin skeptics! It’s also super simple to make and comes together in under an hour for a fancy-feeling dinner you can have any night of the week.

I hope you love this pumpkin pasta dish as much as we did! It makes a large pan full, so you’ll have plenty for leftovers too!

Pumpkin and Kale Pasta

  • Prep/cook time: 45 mins


  • 1 small onion, finely diced
  • 1 tbsp olive oil or canola oil
  • 2 cups pumpkin puree
  • 1 cup cream
  • 2 cups chicken stock
  • 2 tsp nutmeg
  • 1 tsp dried sage (or fresh sage leaves, finely chopped. Start with just 2-3 and add more if you need)
  • 1 bunch kale, roughly chopped
  • 500g (dry) pasta. I used Garafalo, but any pasta will work (would also be great with fresh ravioli!)
  • Salt and pepper to taste

How to Do it:

1. In a large frying pan, heat oil over medium heat. Turn temperature down slightly and add onion. Sauté until soft and translucent (about 10 mins).

2. Meanwhile, in a large pot, bring water to a boil and cook pasta according to package directions.

3. Once onions are cooked, add pumpkin puree, chicken stock, nutmeg, sage, and cream to pan and stir to combine into a sauce. Add salt and pepper to taste, adding more nutmeg/sage if needed.

4. Add kale and continue cooking over medium heat, stirring frequently until kale is cooked down and softened, about another 10 mins. It’ll always still be a little crunchy!

5. Drain pasta and place back into pot. Pour sauce mixture over pasta and stir to combine.

6. Serve and top with grated Parmesan cheese. Enjoy!

About the Author:

Stephanie Hnatiuk is a Registered Dietitian and Personal Trainer based in Winnipeg, Manitoba. She believes good health doesn’t need to be complicated, and that you don’t need to be afraid have your cake and eat it too.

Check out my other tasty fall-inspired pumpkin recipes here!

Creamy Roasted Pumpkin Stew

Slow Cooker Pumpkin Spice Breakfast Quinoa

Chocolate + Pumpkin Oatmeal Bars

Creamy Roasted Pumpkin Soup