Cheesy Baked Pumpkin Pasta with Pancetta, Kale, and White Beans Recipe
This Baked Pumpkin Pasta from skinnytaste is made with pancetta, kale, and white beans and topped with gruyere and panko crumbs.
473 Cals 25.5 Protein 66.5 Carbs 13.5 Fats
INGREDIENTS
6 oz pancetta, diced
1 onion, thinly sliced
Kosher salt and freshly ground black pepper
Cooking spray
2 cloves garlic, minced
½ tsp red pepper flakes
2 bunches kale, stemmed and torn
12 oz DeLallo whole-wheat or gluten-free penne pasta
2 15-oz cans cannellini beans, drained and rinsed
1 15-oz can pumpkin puree, or butternut puree
1 ½ cups grated Gruyère or sharp Cheddar cheese , 4 ½ oz (I used Gruyere)
½ cup panko or gluten-free breadcrumbs
INSTRUCTIONS
In a large skillet over medium heat, fry the pancetta until it’s crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 tsp rendered fat.
To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.
Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.
While the onion cooks, fill a large pot of salted water and bring it to a boil.
Preheat the oven to 450F and grease a rectangular baking dish with cooking spray.
Add the kale to the boiling water and cook for just 2 minutes or so, until it’s bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.
To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.
Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.
In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.
Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.
Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.
Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning..
Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.