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Fall Pasta with Pumpkin + Collard Greens (Vegan)

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

  1. Bring a large pot of well-salted water to a boil over high heat
  2. Heat a skillet over medium heat and cook the onion until golden, 5-8 minutes.
  3. 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.
  4. Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water.
  5. 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.
  6. Toss the pumpkin mixture and greens together. Stir in the Parmigiano cheese.
  7. 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.

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