Ingredients- 3 cups fusilli or elbow pasta - 6 (or more) cups fresh torn kale - 1/2 cup dry white wine - 2 tbsp sliced green onion - 2 cloves garlic, minced - 12 oz can evaporated coconut milk - 3/4 cup canned pumpkin - 1 tbsp fresh sage - Follow Your Heart parmesan cheese to taste - Salt and pepper to taste |
Directions- Cook pasta according to package directions. Add kale to boiling pasta for the last 30 seconds. Drain and return to pot. - While pasta is cooking, make sauce in a large skillet. Combine wine, green onion, and garlic. Bring to boiling, reduce heat. Simmer uncovered for 5 minutes or until liquid is evaporated. Stir in evaporated coconut milk. Return to boiling then reduce heat. Simmer uncovered for 6 minutes. Stir in pumpkin and sage. Add salt and pepper to taste. - Add sauce and parmesan cheese to pasta and kale. Stir until coated. - Serve with parmesan, fresh sage, and salt/pepper to taste. |
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