Sausage, Kale & Pumpkin Alfredo

PREP TIME 10 minutes • COOK TIME 15 minutes • 4 servings

Tools You’ll Need

Here are the tools you’ll need:

• A 12-inch skillet

• A sharp knife

• A cutting board

• A pot to cook your pasta

• A spatula/spoon to cook with

Ingredients

• 1 tablespoon of butter

• 1/2 cup of diced onion [yellow or white]

• 3 garlic cloves, minced

• 1 bunch of curly kale

• 14 ounces of sausage [I love using a turkey kielbasa] sliced into 1/4 inch pieces

• 1 cup of pumpkin puree

• 1 cup of half & half

• 1 cup of shredded [or grated] parmesan cheese

• 1 teaspoon of dried oregano

• 1/2 teaspoon of red pepper flakes [or more if you like it spicy]

• Salt, to taste

• Black pepper, to taste

• Pasta [penne or your pasta of choice], cooked, enough for 4 servings.

The Steps

1. Bring a large pot of salted water to a boil. Cook the pasta of your choice according to package directions until al dente. Drain.

2. Slice up the sausage and garlic. Rinse and slice up your kale [unless you buy it pre-cleaned and already chopped — then you can skip that part]. Get your spices out and make sure you’ve got your pasta cooked and ready to go. I always encourage you to prepare all your ingredients BEFORE cooking as it makes the whole cooking process go by much more easily.

3. Heat a 12 inch skillet over medium heat. Add your butter [or preferred oil] and let it melt before adding the sliced sausage. Stir and cook until the sausage gets a bit of a crisp or browning to it [about 7 minutes].

4. Stir in the garlic and cook for 30 seconds before adding your kale. Stir and let cook for about 2-4 minutes until the kale begins to wilt. You still want some crunch to your kale, but if you prefer it more cooked then simply cook it longer. You may also want to add just a little water to help steam the kale faster.

5. Add in your pumpkin puree, half & half, oregano, and red pepper flakes. Turn the heat down to a simmer range and stir [about 1-2 minutes].

6. Turn off the stove. Add salt and pepper to taste.

7. Serve on a plate with a bed of pasta [penne or your pasta of choice] and top with more black pepper or red pepper flakes.

Did you try this recipe? Let me know how it was by leaving a comment below or sharing on Instagram with the tag #shenayesuggs

Nutritional Disclaimer

Shenaye Suggs is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, I recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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