Fall Pasta with Pumpkin + Collard Greens (Vegan)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5-6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 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
Instructions
- 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.