Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans
User Reviews
4.1
34 reviews
Good
Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans
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This Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.
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Ingredients
- 6 oz pancetta diced
- 1 onion (thinly sliced)
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- cooking spray
- 2 cloves garlic (minced)
- ½ tsp red pepper flakes
- 2 kale stemmed and torn, bunches
- 12 oz whole-wheat penne pasta DeLallo brand, or gluten-free penne pasta
- 2 oz cans cannellini beans drained and rinsed
- 1 oz can pumpkin puree or butternut puree
- 1 ½ cups gruyere cheese 4 ½ oz (I used Gruyere, grated, or sharp cheddar cheese
- ½ cup panko breadcrumbs or gluten-free breadcrumbs
Instructions
- In a large skillet over medium heat, fry the pancetta until it’s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 tsp rendered fat.
- To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.
- Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.
- While the onion cooks, fill a large pot of salted water and bring it to a boil.
- Preheat the oven to 450F and grease a rectangular baking dish with cooking spray.
- Add the kale to the boiling water and cook for just 2 minutes or so, until it’s bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.
- To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.
- Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.
- In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.
- Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.
- Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.
- Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning..
- Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.
Nutrition Information
Show Details
Serving
11/2 cups
Calories
473kcal
(24%)
Carbohydrates
66.5g
(22%)
Protein
25.5g
(51%)
Fat
13.5g
(21%)
Saturated Fat
5.5g
(28%)
Cholesterol
17.5mg
(6%)
Sodium
729mg
(30%)
Fiber
13g
(52%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 473kcal | 24% |
| Carbohydrates | 66.5g | 22% |
| Protein | 25.5g | 51% |
| Fat | 13.5g | 21% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 17.5mg | 6% |
| Sodium | 729mg | 30% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
34 reviews
Good
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