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By: Sarah Hayes




5 mins


10 mins


15 mins


  • 1/2 package (4oz) of The Only Bean Black Bean pasta
  • 1 medium onion, diced
  • 1 1/4 cup pure pumpkin puree
  • 1 1/4 cup vegetable broth
  • 3/4 cup lite coconut milk**
  • 1 Tbsp white wine vinegar
  • 2 garlic cloves, minced
  • 1 tsp dried rosemary leaves, crushed
  • 1/2 tsp dried sage
  • 1/4 tsp red pepper flakes
  • 1/4 tsp garlic powder
  • 2 cups chopped curly kale
  • Fresh parsley


  • Step 1 – Cook 1/2 pack of pasta according to directions on package.
  • Step 2 – In the same stock pot you just cooked the pasta in, water sauté onions and garlic until onions are soft, 3 – 5 minutes.
  • Step 3 – Stir in vegetable broth, pumpkin puree, lite coconut milk, and white wine vinegar. Add in all seasonings and stir well.
  • Step 4 – Stir in reserved pasta and add kale.
  • Step 5 – Stir well until kale is wilted.
  • Step 6 – Serve with chopped fresh parsley and enjoy!


This recipe was created by Sarah Hayes. Check out her blog, Bad to the Bowl to learn more and follow her on Instagram @badtothebowl. Sarah Hayes

Food Blogger, Badtothebowl

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