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Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans
This Baked Pumpkin Pasta is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.
Ingredients
- 6 oz panchetta (diced)
- 1 onion (thinly sliced)
- Kosher salt and freshly ground black pepper
- Cooking spray
- 2 cloves garlic (minced)
- ½ tsp red pepper flakes
- 2 bunches kale (stemmed and torn)
- 12 oz DeLallo whole-wheat or gluten-free penne pasta
- 2 15-oz cans cannellini beans, drained and rinsed
- 1 15-oz can pumpkin puree, or butternut puree
- 1 ½ cups grated Gruyère or sharp Cheddar cheese (4 ½ oz (I used Gruyere))
- ½ cup panko 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.
Video
Nutrition
Serving: 11/2 cups, Calories: 473kcal, Carbohydrates: 66.5g, Protein: 25.5g, Fat: 13.5g, Saturated Fat: 5.5g, Cholesterol: 17.5mg, Sodium: 729mg, Fiber: 13g, Sugar: 6g
- WW Points: 10