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One-pan creamy pumpkin and kale pasta

Name: One-pan creamy pumpkin and kale pasta recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 40.00 ml extra virgin olive oil; 650g pumpkin, peeled, seeded, cut into 2-3cm chunks; 1 large red onion, cut into wedges; 4 garlic cloves, thinly sliced; 50.00 ml finely chopped preserved lemon rind; 1l chicken stock; 500ml water; 500g short pasta (we used mafalde); 1 bunch kale, leaves picked, torn; 125ml thickened cream; 60g parmesan; Juice of 1/2 lemon; 50g pine nut

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One-pan creamy pumpkin and kale pasta — Brett Stevens

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by Lucy Nunes

Delicious Team

Apr 23, 2026

This creamy vegetarian pasta dish is on the table in under 30 minutes. It’s loaded with vegies, and it’s all done in one large pan. Cheers to your midweek saviour! (Plus, any leftovers are perfect for the next day’s lunch box).

2 tbs extra virgin olive oil
650g pumpkin, peeled, seeded, cut into 2-3cm chunks
1 large red onion, cut into wedges
4 garlic cloves, thinly sliced
2 1/2 tbs finely chopped preserved lemon rind
4 cups (1L) chicken stock, hot
2 cups (500ml) boiling water
500g short pasta (we used mafalde)
1 bunch kale, leaves picked, torn
1/2 cup (125ml) thickened cream
3/4 cup (60g) finely grated parmesan, plus extra, to serve
Juice of 1/2 lemon
1/3 cup (50g) pine nuts, toasted

Method

1.

Heat the oil in a large saucepan that has a lid over medium-high heat. Add pumpkin and season with salt flakes and freshly ground black pepper. Cook, covered and tossing occasionally, for 8 minutes. Add onion and cook, uncovered and tossing occasionally, for 2 minutes, or until golden. Add garlic and preserved lemon and cook for 1 minute. Using tongs, set aside a small number of smaller pumpkin cubes which are tender. Add stock and boiling water to pan along with pasta, and stir to combine. Cook, covered but stirring occasionally, for 8 minutes, or until pasta is almost done. Add kale (see recipe notes), cream and cheese and toss over heat until kale wilts and pasta is al dente. Stir in lemon juice and check seasoning.
2.

Divide between shallow plates and top with reserved pumpkin. Serve sprinkled with pine nuts and extra parmesan.

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Recipe Notes

The kale will seem a lot at first, but it wilts quite quickly and provides a beautiful balance to the creaminess of the sauce. If you’re struggling to fit it all in the pan, add it gradually and wait for the first batch to wilt before adding more.

You can also add some chopped chorizo, bacon or pancetta when frying off the pumpkin.

Leftovers will last in an airtight container in the fridge for up to 5 days.