Growing Chefs! Ontario Pumpkin Fusilli Pasta

Pumpkin Fusilli Pasta

Sweet, creamy pumpkin sauce brings this easy weeknight dinner to life!
Serves 4
4 cups (350 grams) fusilli pasta2 tablespoons olive oil2 tablespoons butter2 cloves garlic, chopped or grated1 tablespoon fresh rosemary or sage4 cups pumpkin, small diced2 cups chicken or vegetable stock1/4 cup chicken or vegetable stock1/4 cup 35% cream1 red pepper, diced1/4 bunch of kale, chopped Red pepper flakes Zest of 1 lemon Salt to taste Pepper to taste Parmesan cheese for topping
Large potMedium potFine mesh strainerWooden spoonMeasuring cupsMeasuring spoonsRaspScissorsDish towel

Get Organized!

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure out olive oil, butter, stock and cream.

Chop the pumpkin, rosemary, red pepper, kale and garlic.

Zest the lemon and grate cheese.

Get Cooking!

Bring a large pot of water to a boil and salt well. When boiling, add pasta, stir, and cook at a low boil for about 7 minutes or according to package directions. Reserve 12 cup of the pasta water and strain pasta. The pasta should be just cooked, but not mushy.

In a medium pot add 1 tablespoon of oil and one of butter and heat to a medium heat. Add the diced pumpkin and begin to sauté. Add the garlic and rosemary and cook for about 30 seconds – until you can smell it!

Add the stock to help soften the pumpkin and make the sauce. Once the pumpkin has begun to soften, add the red peppers.

Once half of the stock has evaporated add a pinch of red pepper flakes the rest of the butter and olive and lemon zest. Add the kale and bring to a simmer, and cook for about 10 minutes, being careful that it doesn’t stick to the bottom. Add the cream, season with salt and pepper and bring to a boil.

Stir in the pasta, with a bit of the reserved pasta water to help it cling and slightly thin out the sauce. When the texture is where you want it, plate and top with parmesan cheese.