winterybella
Guru
I think this should qualify for the Challenge. I like creamy things and Kale has become a big thing around here. Who's willing to try this besides @morning glory?
http://cdn.pinchofyum.com/wp-content/uploads/Pumpkin-Spaghetti-Overhead.jpg
INGREDIENTS
For the Pumpkin Sauce
INSTRUCTIONS
NOTES
You don't have to use garlic infused olive oil, but that was the easiest way I found to get a nice light garlic flavor without having little pieces of garlic in the kale. If you don't have garlic oil, just use regular minced garlic cloves and throw it in with the kale. Another option: gently heat the oil, add the whole smashed garlic cloves whole and saute for a few minutes to impart some flavor, and then remove the cloves before adding the kale.
http://cdn.pinchofyum.com/wp-content/uploads/Pumpkin-Spaghetti-Overhead.jpg
INGREDIENTS
For the Pumpkin Sauce
- 1 cup sun dried tomatoes packed in oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 sage leaves, minced
- 1½ cups pumpkin puree
- 1 cup tomato puree or tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried basil
- ½ cup cream or half and half
- teeny tiny pinch of cinnamon
- 8 ounces bucatini, perciatelli, or spaghetti (I used DeLallo perciatelli)
- 1 lb. lean ground turkey
- 1 onion, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 2 tablespoons garlic infused olive oil (see notes)
- 1 bunch kale, stems removed, leaves chopped
- Manchego or Parmesan cheese for topping
INSTRUCTIONS
- Sauce: 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 sage with the sun dried tomatoes and saute until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in cream and season to taste with salt, pepper, and red pepper flakes for heat.
- Pasta: 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.
- Kale: Heat the olive oil over medium heat. Add the kale and saute until wilted.
- Toss the turkey, sauce, and pasta together. Serve with the kale. Top everything with the cheese.
NOTES
You don't have to use garlic infused olive oil, but that was the easiest way I found to get a nice light garlic flavor without having little pieces of garlic in the kale. If you don't have garlic oil, just use regular minced garlic cloves and throw it in with the kale. Another option: gently heat the oil, add the whole smashed garlic cloves whole and saute for a few minutes to impart some flavor, and then remove the cloves before adding the kale.
