October 3rd, 2018
Recipe By: Ann Vallely
Vegan Pumpkin Alfredo with Kale
( serves: 4 Servings )
Prep Time: 5 Minutes
Cook Time: 15 Minutes


- 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


- 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.