The Kind Life is a community around Alicia Silverstone and The Kind Diet where friends, doctors, experts in green living, and members share vegan tips.


Haller’s Pumpkin Kale Pasta Casserole

I found this on the Martha Stewart website and tweaked it slightly.

30 min cook | 8 servings | 20 min prep


  • olive oil 1 tbsp
  • kale
  • coarsely chopped 8 ounce
  • pumpkin puree 15 ounce
  • reduced-sodium vegetable broth 14.5 ounce
  • sun-dried tomato pesto 2 tbsp
  • almond slices 0.5 cup
  • whole-wheat pasta 12 ounce


  1. Cook pasta and drain.
  2. Preheat oven to 400 degrees.
  3. Heat oil in large saucepan over medium heat. Add kale. Cook until it wilts, about 3 to 5 minutes.
  4. Add pumpkin and broth
  5. Add pesto to kale; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
  6. Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.
  7. NOTE: You can add spinach instead of kale. Or add spinach to the kale. You can make your own pesto or add actual basil and sun-dried tomatos. The original recipe called for a 29 oz can of pumpkin but that was overkill.