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You are here: Home / Recipes / Main Dishes / Pasta / Kale Mushroom Pumpkin Alfredo Pasta

Kale Mushroom Pumpkin Alfredo Pasta

November 6, 2015 by Mahy, Updated March 3, 2019 5 Comments

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Kale Mushroom Pumpkin Alfredo Pasta | This Healthy Kale Squash Mushroom Pasta recipe is the perfect pasta dish! A quick and simple pasta recipe packed with flavor, colours and healthy veggies like kale, squash and mushrooms - all tossed in a light cream sauce that gives this quick pasta that luxurious feel of a creamy Alfredo sauce minus the guilt! | www.twopurplefigs.com | #fast, #healthy, #homemade, #creamy, #alfredo, #Italian, #dinner, #lunch, #meatless, #cheap

This kale mushroom pumpkin Alfredo pasta recipe is an easy fall-inspired pasta dish you can make in under 20 mins! Sautéed kale and mushrooms drenched in a smooth creamy pumpkin Alfredo sauce—seasoned with a little bit of garlic and a pinch of allspice, then finished off with fresh thyme and Parmesan cheese.

Linguine in Pumpkin Alfredo Sauce with mushrooms and kale on a big pasta plate

This kale mushroom pumpkin Alfredo pasta recipe is the perfect comfort food pasta dish to cook when you’re in a hurry but still want to impress! Picture sautéed kale and mushrooms drenched in a smooth creamy pumpkin Alfredo sauce. Vegetarian fall comfort food at its best!

This Pumpkin Alfredo Pasta is a fabulous seasonal pasta dish that’s too good to be missed. I am starting to pumpkin-up many recipes here on the blog, to get the pumpkin fever out of my system before I move on to the next season! CHRISTMAS!

close-up in a plate of Kale Mushroom Pumpkin Alfredo Pasta

Why you need to make some Pumpkin Alfredo Pasta this fall: 

This kale mushroom pumpkin Alfredo pasta gets its gorgeous flavor from the slightly bitter kale, the umami of mushrooms, the richness of cream, the sweetness of pumpkin, the kick from garlic, the herbal notes from the thyme and the slight smoky-ness from allspice.

So you can now imagine how each bite of this fabulous kale mushroom pumpkin Alfredo pasta tastes like WOW!

Also, you can make this Pumpkin Alfredo Pasta as light or as decadent as you wish, following my instruction in the recipe.

I know my sister is reading this now thinking I’m teasing her. She called me a couple of weeks ago asking me to stop posting anything pumpkin anymore!

You see she’s not spiteful or anything—she lives in Vienna, and for some reason she isn’t able to find any canned pumpkin at grocery stores there, yet she was tempted to make those awesome espresso glazed pumpkin spice donuts.

She ended up buying a large fresh pumpkin, peeling it, cutting it, steaming it, cooking it and evaporating all the moisture from it to have the pumpkin paste we get in cans over here. The things we do for pumpkin!

a plate of Kale Mushroom Pumpkin Alfredo Pasta with grated parmesan on top

So while she said those donuts were absolutely worth every ounce of work, she and apparently a few other friends from Vienna decided they need to pass me this no-more-pumpkin-recipes-please message.

And I really tried for a bit now, then I gave up and made this Kale Mushroom Pumpkin Alfredo Pasta—and I am posting it with a big “sorry Vienna” message!

Ok, on the bright side, you guys get to enjoy the absolute freshest of the fresh, while we only get to enjoy the canned stuff..so maybe I should twist this around and start complaining.

a fork twirling some Kale Mushroom Pumpkin Alfredo Pasta

 

How to make Mushroom Kale Pumpkin Alfredo Sauce: 

I wish I could claim this pasta is easily made with fresh pumpkin, which I can, but I won’t claim it takes only 20 mins.

The recipe starts with a nice sauté of fresh kale and sliced mushrooms. Then we add a little bit of cream, pumpkin puree and pasta water to form the smooth, creamy and sweet Pumpkin Alfredo sauce.

a big plate of Kale Mushroom Pumpkin Alfredo Pasta with parmesan grated on top

Make this Pumpkin Alfredo Pasta as light or as decadent as you want: 

I’m not sure if we should get into the cream argument on this, but for the record, yes there is cream in here. And also for the record, how much cream can be totally personalized.

So you can make this pumpkin alfredo sauce entirely with just cream and pumpkin, or you can make it with cream, pumpkin and pasta water to lighten up the sauce.

I have to say when it comes to Alfredo, I don’t prefer lightening anything up, but the Mr. preferred his pasta water and pumpkin sauce which had just 2 tablespoons of cream.

Seriously, it’s completely optional. But even though this is a kale mushroom pumpkin Alfredo pasta, it’s still A-l-f-r-e-d-o and in my mind that can only mean cream. No judging.

a fork twirling some Kale Mushroom Pumpkin Alfredo Pasta

So go ahead now and enjoy this pumpkin season to the fullest, cream it or not, this pasta is one seasonal comfort recipe you can’t miss! Enjoy 🙂

Tips for success: 

  • Make this pumpkin alfredo sauce with just cream and pumpkin puree, or with cream, pumpkin and pasta water to lighten up the sauce.
  • As for the mushrooms, button mushrooms are perfect. For even more umami, go for shiitake and portobello.
  • Make this Pumpkin Alfredo vegan by swapping butter for Earth Balance (Vegan Butter) and cashew cream for cream. Add some coconut aminos to up the umami and skip the parmesan.
Kale Mushroom Pumpkin Alfredo Pasta
5 from 3 votes
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Kale Mushroom Pumpkin Alfredo Pasta

This kale mushroom pumpkin Alfredo pasta recipe is an easy fall-inspired pasta dish you can make in under 20 mins! Sautéed kale and mushrooms drenched in a smooth creamy pumpkin Alfredo sauce—spiked up with a little bit of garlic, and sweetened with pumpkin and a pinch of allspice, then finished off with fresh thyme and Parmesan.

Course Main Course
Cuisine American, Italian
Keyword pasta with alfredo sauce, pasta with mushrooms, kale and squash, pumpkin alfredo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 527 kcal
Author Mahy

Ingredients

  • 1 box linguine or fettuccine pasta 1 lb
  • 2 tablespoons butter unsalted
  • 1 cup fresh kale leaves washed and chopped
  • 1 cup mushrooms sliced
  • 2 cloves garlic
  • 2 tablespoons heavy cream or up to 1 cup (see note)
  • 1/4 teaspoon salt divided
  • ½ teaspoon black pepper divided
  • 1 tablespoon fresh thyme leaves chopped
  • 1 cup pure pumpkin puree
  • 1/4 cup reserved cooking pasta water to 1 cup (see note)
  • ¼ cup grated parmesan
  • extra Parmesan for serving

Instructions

  1. Start by cooking your pasta according to the box directions.
  2. Once the pasta is done, drain and reserve about ½ cup of pasta water on the side to thin out the sauce to your desired consistency.
  3. Preheat a cast iron or a non-stick skillet over medium heat and add the butter.

  4. Add the mushroom, kale and garlic when the butter melts and season with a pinch of salt.
  5. Sauté the mixture for 2 minutes until the veggies soften up a little.
  6. At that point add in the cream, pasta water and pumpkin puree and lower the heat to medium-low.

  7. Season the cream mixture with salt and pepper and fresh thyme.
  8. Simmer the sauce for about 2 mins and then toss the pasta into the creamy sauce.
  9. Start thinning out the sauce with some of the reserved pasta water to the thickness you like.
  10. Add the parmesan cheese and give the pasta a final toss and serve.

Recipe Notes

The proportions of pasta water and cream are very personal.

Optimal Alfredo sauce will consume the 1 cup of cream and 1/2 cup of pasta water.

Light Alfredo Sauce can use as little as 2 Tablespoons of cream with 1 cup of pasta water.

More tipps:

  • Make this pumpkin alfredo sauce with just cream and pumpkin puree, or with cream, pumpkin and pasta water to lighten up the sauce.
  • As for the mushrooms, button mushrooms are perfect. For even more umami, go for shiitake and portobello.
  • Make this Pumpkin Alfredo vegan by swapping butter for Earth Balance (Vegan Butter) and cashew cream for cream. Add some coconut aminos to up the umami and skip the parmesan.

 

Nutrition Facts
Kale Mushroom Pumpkin Alfredo Pasta
Amount Per Serving (1 bowl)
Calories 527 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 25mg8%
Sodium 209mg9%
Potassium 466mg13%
Carbohydrates 91g30%
Fiber 5g21%
Sugar 5g6%
Protein 16g32%
Vitamin A 9900IU198%
Vitamin C 6.4mg8%
Calcium 54mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: Pasta, Recipes, Vegetarian Tagged With: Alfredo, best Alfredo sauce, best pasta, Creamy Pumpkin Pasta, Easy Alfredo, easy mushroom Alfredo, fettuccine, kale, kale and mushrooms pasta, Kale mushroom pumpkin Alfredo pasta, kale mushrooms, kale pasta, kale pumpkin, kale pumpkin pasta, light, light Alfredo, light mushroom Alfredo, Light Pumpkin Pasta, linguine, mushroom, Mushroom Alfredo, mushroom kale, mushroom pasta, mushroom pumpkin Alfredo, mushrooms, pasta, pasta pumpkin, Pumpkin, Pumpkin Alfredo, Pumpkin Alfredo sauce, Pumpkin pasta, Pumpkin sauce, quick Alfredo pasta, quick mushroom Alfredo, quick pumpkin pasta, seasonal, seasonal pasta, veggie, veggie pasta

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Reader Interactions

Comments

  1. momo

    November 11, 2015 at 9:24 am

    5 stars
    Love this receipe…amazing combination!

    Reply
    • Mahy

      November 11, 2015 at 9:15 pm

      Thanks!! Enjoy 🙂

      Reply
  2. Mahy

    November 8, 2015 at 10:25 pm

    Thanks Lindsey! Hope you try this soon, all cream Alfredo goodness and enjoy!:)

    Reply

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