2 servings brown rice fettuccine**, or regular pasta if not gluten-free
1 tbsp olive oil
½ tsp red chilli flakes
2 small onions, thinly sliced
4 large cloves of garlic, minced
⅓ cup pumpkin puree
Sea salt and freshly cracked black pepper, to taste
1 small bunch kale, stripped, washed, and torn into pieces
Toasted pumpkin seeds for garnish (optional)***
Instructions
Begin by roasting the cubed squash with a light coating of oil, salt, and pepper at 400⁰F for 25-30 minutes.
While the squash is roasting, cook the fettucine in a medium pot according to package directions.
In a large skillet, heat up the olive oil over medium-high heat. Add the chilli flakes and sauté briefly, about 1 minute. Turn off the heat and allow the chilli flakes to infuse the oil for at least 10 minutes.
Turn the stove back onto medium-high heat and cook the garlic and onion until caramelized.
Turn the heat down to medium-low. Mix in the pumpkin puree and then season with salt and pepper to taste.
Add the kale to the pan and cover with a lid until wilted. Then add the roasted squash and cooked pasta. Toss until evenly mixed and garnish with toasted pumpkin seeds, if desired. Serve hot.
Notes
*If you don’t have delicata squash, we suggest butternut squash or kabocha squash. **Spaghetti also works well here. ***Toasted walnuts also pairs well.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-squash-and-kale-sauceless-pasta/