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© Lillys-Table.com Photo of Pumpkin & Roasted Pepper Pasta
 

Tags: Gluten-Free Low-Glycemic Nut Free Dairy Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Pumpkin & Roasted Pepper Pasta

from Pumpkin & Roasted Bells Pasta, the Week of October 2, 2016

The pumpkin sauce coats whole grain pasta and is topped with roasted peppers, caramelized onions, and sauteed bitter winter greens. The balance of slightly bitter with almost sweet makes this pasta dish rather addicting. Green peppers are rarely in the kitchen as I usually crave their sweeter more colorful siblings. But, try roasting green peppers up and they have an almost bitter-sweet kick that pairs so nicely with the almost sweet creamy pumpkin sauce. Make this vegan or dairy-free by substituting broth for the milk and olive oil for the butter.

Ingredients

  • 2 bell peppers, green (or any color)
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 2 tablespoons butter, unsalted, or more olive oil
  • 2 tablespoons flour, whole wheat or brown-rice
  • 1 cup milk, or broth (for dairy-free option)
  • 1 cup pumpkin, cooked
  • ½ lb pasta, whole wheat egg noodles or brown rice penne
  • 1 bunch kale, or other winter green

Serving Size: 2 People

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Preparation Instructions

Broil the bell peppers whole. Spread on a baking sheet and rotate every 3-6 minutes until charred all over. If you have a gas stove, place over the flame rotating until blackened evenly.

Bring the water up to a boil.

Add a splash of olive oil in a sauté pan over medium heat. Add the onion slices and sauté for about 10 minutes until wilted. Heat a bit longer for deeper caramelized onions. Remove the onions and set aside.

Melt the butter in a small saucepan over medium heat. Sprinkle in the flour and whisk to create a roux. Slowly drizzle in the milk while whisking. As soon as the sauce thickens reduce the heat to low. Whisk the pumpkin puree into the white sauce and simmer over low to heat it up.

Cook the pasta until el dente and tender.

Add another splash of olive oil to the sauté pan and sauté the kale until just wilted about 2-4 minutes.

Peel the bell peppers and slice into strips.

Toss the drained pasta with the creamy pumpkin sauce.

Top or toss with the bell peppers, greens and onions.