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Sage Pumpkin Pasta Bake with Kale and Butter Pecans

Kristen Stevens | The Endless Meal
  • 45 minutes
  • Serves 6 to 8

INGREDIENTS

2 cloves

Garlic

2 cups

Kale

1 14 ounce can

Pumpkin

1

Red onion

2 tbsp

Sage, fresh

17 oz

Fusilli, gluten-free

1 tsp

Sea salt

1 tsp

Olive oil

1/2 cup

Pecans

2 tsp

Butter, salted

1 cup

Cottage cheese

8 oz

Mozzarella, grated