Sage Pumpkin Pasta Bake with Kale and Butter Pecans

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 2 cups Kale
  • 1 14-ounce can Pumpkin
  • 1 Red onion
  • 2 tbsp Sage, fresh

• Pasta & Grains

  • 17 oz Fusilli, gluten-free

• Baking & Spices

  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 2 tsp Butter, salted
  • 1 cup Cottage cheese
  • 8 oz Mozzarella, grated

Found on theendlessmeal.com

Description

Ingredients

• 17 ounces fusilli (gluten-free, if needed)
• 2 teaspoons salted butter
• ½ cup pecans, coarsely chopped
• 1 teaspoon olive oil
• 1 red onion, thinly sliced
• 2 cloves of garlic, minced
• 2 cups torn kale
• 1 14-ounce can pumpkin
• 1 cup cottage cheese
• 2 tablespoons chopped fresh sage
• 1 teaspoon sea salt
• ½ teaspoon each: black pepper and cayenne
• 8 ounces mozzarella, grated

Directions

• Preheat your oven to 350 degrees.
• Cook the fusilli in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.
• While the pasta is cooking prepare the rest of the meal. Melt the butter in a small frying pan over medium-high heat and add the pecans. Toast until they are fragrant, about 5 minutes.
• Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes.
• In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, and cayenne.
• Spread a scoop of the pumpkin into the bottom of a casserole dish or ovenproof pot. Layer with ⅓ of the pasta, ⅓ of the pumpkin, ⅓ of the kale, and ⅓ of the mozzarella. Repeat 2 more times. Top the pasta with the buttered pecans and bake uncovered for 25 minutes, or until the pasta is hot and bubbling.