G'DAY FARM
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GDAYFARM.COM.AU/RECIPES
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Creamy Pumpkin Pasta with Kale and Sun-Dried Tomatoes
Vegetarian 
Serves 4

~~~ Ingredients ~~~
1 onions - brown, chopped
3 cloves of garlic - Russian, crushed
8-10 sun-dried tomatoes, finely chopped
2 red chillies finely chopped
1/2 bunch of kale - tuscan/silverbeet/spinach - baby, stems removed and finely sliced crosswise
2 cups of pumpkin, steamed and puréed
6 leaves Basil - Genovese
1 teaspoon Oregano - Greek leaves
2 teaspoons sage + 12 extra whole leaves
1 can of crushed tomatoes (or fresh equivalent)
1/2 cup of pure cream
3/4 packet gluten free elbow pasta (Barilla is great)
1/2 cup grated pecorino Romano (or parmesan)
1/4 cup pepitas
1 tbls butter
olive oil
salt
black pepper

~~~ Directions ~~~
Bring a large pot of water to boil. 
Heat 1 tablespoon olive oil in a large pan over medium heat.  Add onion, herbs and chili and cook until onion is soft and translucent, about 4 minutes. 
Add sun-dried tomatoes and garlic cook until fragrant, about 1 minute more.
Season boiling water with salt and a little olive oil.  Stir in pasta and return to boil.  Cook until tender.  Reserve 1 cup pasta cooking water then set aside.
While pasta cooks ,add pumpkin purée to onion mix and stir to combine.  Bring to a simmer then add crushed tomatoes, sugar (if using) and stir to combine.  Bring to simmer again, then on medium heat stir in kale and cook until wilted.  Season with 1/2 teaspoon of salt and pepper to taste.
While everything is cooking toast the pepita seeds in a small, dry hot pan until they start to pop, then remove to cool.  Melt the butter in the same small pan and crisp up the sage leaves.
Add half cream to pan with sauce and stir to combine, then stir in pasta.   Use a little of the reserve cooking water, adding a little at a time, and more cream too if required to obtain the right consistency.  Sauce should be thick enough to cling to the pasta. 
Remove from the heat and stir in half the pecorino romano.  Add more salt and pepper if desired.  Serve and garnish with the toasted pepitas, crisp whole sage leaves and a little extra pecorino if desired.