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Kale Mushroom Pumpkin Alfredo Pasta

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.