New York Times
Cheesy Baked Pumpkin Pasta With Kale
Author:Sarah Jampel
16 Ingredients
45 mins
Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn’t rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash — just 10 to 15 minutes at 500 degrees — the most time-consuming part of the entire recipe is grating all that cheese.
Serves
1
Serves
1
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