Pumpkin alla Vodka Pasta

5 from 17 votes

Pumpkin alla Vodka Pasta with golden mushrooms and ribbons of kale tossed in vegan vodka sauce. This healthy weeknight pasta recipe is perfect for easy fall dinners, and sure to become a family favorite.

Prep Time15

Cook Time20

Total Time35

Course: Entree, Vegetarian

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Jamie Vespa MS, RD

Ingredients

3 Tbsp. extra-virgin olive oil
8 oz. cremini mushrooms sliced
1 medium yellow onion finely chopped
1/4 cup tomato paste
4 garlic cloves minced
Pinch of crushed red pepper flakes
1/4 tsp. freshy grated nutmeg
1/2 cup vodka
1 cup canned pumpkin puree
3/4 cup canned full-fat coconut milk or heavy cream
1 tsp. kosher salt, divided
1 lb. dry rigatoni pasta
1 bunch lacinato kale (stemmed and chopped) (sub 4 cups fresh baby spinach)
1 to 2 Tbsp. fresh thyme leaves
Freshly grated Parmesan cheese for garnish (optional) omit if making vegan, or use a sprinkle of nutritional yeast

Instructions

Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a Dutch oven or large high-sided skillet over medium heat. Add mushrooms and onion; cook until softened, about 8 minutes. Season with 1/2 tsp. salt.
Add tomato paste, garlic, red pepper flakes, and nutmeg; mix to combine. Cook until the tomato paste caramelizes and turns brick red, about 3 minutes.
Add vodka to deglaze the pan, stirring to scrape up browned bits. Cook 3 to 5 minutes to allow some of the alcohol to evaporate. Stir in pumpkin puree, coconut milk (or heavy cream), remaining 1/2 tsp. salt, and a few grinds of black pepper; reduce heat to low.
Once pasta water is boiling, add rigatoni and cook until almost al dente. Add kale during final minute of cooking. (Note: if you're using spinach, add it to the vodka sauce rather than the boiling pasta water. Spinach needs much less heat and cooking time.)
Use a slotted spoon to transfer cooked pasta and kale to the pan with vodka sauce. (Or, reserve 1 cup pasta cooking water, and drain pasta and kale.)
Stir in pasta cooking water in 1/2 cup increments until the sauce turns smooth and glossy and coats pasta (I use 1 cup total). Stir in fresh thyme leaves and garnish with Parmesan, if desired.

Notes

Store: Transfer leftover pasta to an airtight container and refrigerate for up to 5 days.

Reheat: Rewarm individual portions in the microwave, stopping to stir every 30 seconds to promote even heating. You may also want to add a splash of water or broth to help rehydrate the sauce.

Freeze: Freeze leftovers in a freezer-safe container or zip-top storage bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.

Nutrition