We picked up our Eatwell CSA (community supported agriculture) box last week and it was my first encounter with collared greens. I have to admit, I had to google them and also scour Pinterest for inspiration. Because I was training for the Nike Women’s Half Marathon, I knew I wanted some good carbs to get me ready for the race. I also had a CSA pumpkin to use and I haven’t quite bought into sweet pumpkin desserts yet this year (I know, pumpkin spice what?). For some reason, savory pumpkin dishes have been calling to me instead. So basically, thanks to the randomness of Google, the inspiration of Pinterest, my training carb needs and the fabulous local and season veggies from our CSA box, this fall pasta with pumpkin and collared greens was born. What can I say…it was a group effort?
This is as healthy as pasta gets. It’s vegan, packed with veggies, low in fat and made with local and seasonal ingredients. I think that’s one of my favorite things about signing up for a CSA this year; it’s definitely pushed me to put more vegetables into my cooking and made me more aware of what is seasonal. Ever since we attended their tomato sauce party and got to tour the farm, I have a trust and appreciation for the amazing work Eatwell Farm is doing. We’re so lucky to have such a great source of food that we can pick up in our neighborhood every other week.
In addition, this recipe is also delicious. I loved fulfilling my savory pumpkin cravings, but I’m sure it would be equally good with butternut squash or even sweet potato. The pumpkin added a nice texture and a bit of sweetness to balance the salt of the parmesan cheese and the brightness of the lemon.
P.S. – If you’re in the San Francisco Bay area and interested in starting a CSA subscription, use the code ‘SWEET’ at checkout to get $17 off your first subscription!
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Fall Pasta with Pumpkin + Collared Greens (Vegan)
- Yield: 5-6
- 1 tablespoon olive oil
- 1 medium onion, diced
- One small pumpkin, diced (about 3 cups)
- 1 clove garlic, minced
- 1/2 cup dry white wine
- 3/4 cup vegetable broth
- Salt + pepper, to taste
- 8 ounces pasta (I used linguine)
- 1 tablespoon olive oil
- 7 ounces collared greens (about 7 leaves)
- Juice of one lemon (about 2 tablespoons)
- 1 can white beans, drained and rinsed
- 1/2 cup grated Parmigiano-Reggiano cheese + more for serving
- Bring a large pot of well-salted water to a boil over high heat
- Heat a skillet over medium heat and cook the onion until golden, 5-8 minutes.
- Stir in the pumpkin, garlic and wine and cook until the wine evaporates, 3 to 4 minutes. Add vegetable broth, cover and cook until the pumpkin is almost tender, about 8 minutes. Add the white beans and cook until heated. Season with salt and pepper to taste.
- Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water.
- Roll the collared greens lengthwise into a cigar shape and slice across into 1/4 inch strips. In separate saucepan, heat a tablespoon of olive oil and sauté the greens 2-3 minutes until darkened and tender. Sprinkle with lemon.
- Toss the pumpkin mixture and greens together. Stir in the Parmigiano cheese.
- Serve over pasta and sprinkle with extra cheese if desired. Eat immediately. If the pasta is too dry you can moisten it with a bit of the reserved pasta water.