cheesy kale pumpkin pastaI saw two ladies running in opposite directions today along the canal towpath so I nosily lingered and wondered as they fast approached each other whether they would say hello or not……..they didn’t and I wondered why. It disappointed me and made me a little sad. Two runners, a nice morning, literally elbow skimming each other, yet no acknowledgement or good morning from either. Sad times eh? Is this why I get that look of ‘are you mental’ when I strike up a conversation with a fellow strangers? I think it’s a shame. I always say hi, acknowledge others when out and about, it’s the done thing, right?DSC_8344

I have no way of introducing this recipe apart from it’s the kind of meal that puts a big crazy smile on my face. A deliciously smooth, creamy, cheesy, smokey pumpkin sauce for all your pasta needs. The kind of ‘go to’ comfort food you need when the temperature dips and the days get shorter.

Creamy, cheesy + delicious pumpkin sauce

I like to make a double batch + put it in the fridge ready and waiting for a couple of effortless mid week lunches. You can used canned pumpkin but if you wanna take the time roast your squash you’ll reap the reward of a sweeter flavour. I like rewards so I roast my pumpkin but canned is fantastic as a short cut.Cheesy pumpkin sauce with kale + pasta

Isn’t pumpkin pretty? I bloody love nature.Glorious pumpkin!

This sauce isn’t like your average pasta sauce but clearly this is in a good way. It’s low in sodium, has zero sugar and there’s no need to add a tonne of oil either. Almond milk, nutritional yeast + a touch of liquid smoke gives this pumpkin sauce a delicious creamy, cheesy + slightly smokey flavour. Nutritional yeast is mighty high in B vitamins and this sauce wouldn’t be what it is without it.

I’d definitely recommend an alternative pasta or at least whole grain as life’s too short to eat white sludge. I’m in love with buckwheat + brown rice pasta which are much better decisions, nutritionally + taste wise. They’re easily found in your local health food store or if you’re lucky in the gluten free section of your local supermarket. Winner. Oh, there’s kale in this too. Enough said.Cheesy pumpkin sauce

pumpkin + kale = happy times

kale + cheesy pumpkin sauce = very happy times

broccoli, spinach + other green things would be nice too

if you see me out running, say hello + make me smileCheesy pumpkin sauce with kale + pasta

Comforting Cheesy Pumpkin Sauce With Kale + Pasta

2 cups diced pumpkin or squash
2 garlic cloves
1/2 teaspoon nutmeg
1 tablespoon liquid smoke
1/2 teaspoon cayenne pepper
2 heaping tablespoons nutritional yeast
2 cups almond milk (unsweetened)
salt & pepper
big handfuls of kale
100 grams of pasta per person

Method:

1. Pre-heat oven to 170ºC + place cubed pumpkin on a baking tray, sprinkle with salt + bake for 25 minutes.
2. Add the remaining ingredients to a blender with the roasted pumpkin and puree until smooth. Add more milk to loosen if needed.
3. Cook pasta per packet instructions, add kale 1 minute before the end. Drain the pasta/kale + stir through enough pumpkin sauce to coat the pasta.

Store leftover sauce in refrigerator for up to 5 days. Freezes well.

Adapted from Oh She Glow’s ‘Smokey butternut squash sauce’. 

 

 

 

 

 

3 comments on “Comforting Cheesy Pumpkin Sauce With Kale + Pasta (Gluten Free + Vegan)”

  1. Thanks so much for this recipe, I loved it. Two tweaks I will make next time are to add more brewer’s yeast to make it creamier and to not add the nutmeg, it made it taste too much like dessert. I love the idea!

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