3cupspacked Tuscan kalestems removed and thinly sliced
1tablespoonextra virgin olive oil
1small shallotminced
3clovesgarlicminced
1/4teaspoonred pepper flakesoptional
1tablespooncornstarchor arrowroot powder
1cupunsweetened almond milkor milk of choice
1cuppumpkin puree
salt and pepper to taste
1/2teaspooncinnamon
1/4teaspoonnutmeg
Instructions
Bring a large pot of salted water to a boil and cook fusilli until 1 minute before al dente according to package instructions.
Add kale to the pot with the pasta with 1 minute cooking time remaining. Drain pasta and kale reserving 1 cup of the cooking liquid.
While pasta cooks, add olive oil to a large skillet over medium heat.
Once hot, add the shallots and cook for 1-2 minutes until softened.
Add the garlic and red pepper if using and cook an additional 30 seconds until fragrant.
Sprinkle the cornstarch (or arrowroot) on top, stir until combined then slowly add the almond milk to the pan. Whisk until smooth and the mixture starts to thicken, about 2 minutes.
Add the pumpkin, salt, pepper and spices to the pan and stir until combined.
Turn off the heat and add the drained pasta and kale to the pan. Add as much reserved pasta cooking liquid to the pan if needed for the desired sauce consistency (I used about 1/3 cup).
Notes
-Feel free to use your favorite pasta shape and any milk you have on hand. To keep the recipe vegan, obviously choose a non-dairy milk option.