Ingredients
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Pasta dish:
- 2 garlic cloves, crushed
- 1 bunch kale, finely chopped
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 1/2 cups mixed parm shreds or vegan parm
- 1 box of pasta shells
- 1/2 cup ricotta or vegan ricotta
Sauce:
- 3/4 cup cashews, soaked
- 1 1/2 cups pasta water
- 1 can pumpkin puree
- 1 tsp salt
- Fresh black pepper
- 2 cloves garlic
- 1/2 tsp red pepper flakes
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin spice
- 2 tbsp nutritional yeast
Instructions
- Bring a large pot of salted water to a boil then cook the pasta until almost al dente (approximately 10 minutes). The pasta will continue cooking in the oven. Save 2 cups of pasta water. Drizzle with olive oil to prevent sticking.
- Soak cashews in boiling water, set aside.
- Preheat oven to 350 degrees.
- To a pan over medium heat, add olive oil and garlic. Saute for 2 mins until slightly golden. Add the chopped kale (stems removed) and cook for an additional 2 minutes. Sprinkle with salt and set aside.
- Add the soaked cashews and 1 cup of pasta water to a high power blender. Blend until smooth. Once smooth add the remaining ingredients. Adjust the flavor as desired. Add additional broth if needed to thin the texture.
- Transfer the cooked pasta to a baking dish and top with pumpkin sauce, thyme, rosemary, salted kale and cheeses of choice.
- Place in the oven until golden brown and bubbling. Remove from the oven and allow to rest for 5 minutes before serving. If you’re not getting those burn marks set your oven to broil and leave oven door ajar and bake for a few more minutes, but keep an eye on it! Garnish with additional herbs if desired.
- Prep Time: 15 mins
- Cook Time: 20 mins