PENNE WITH CREAMY PUMPKIN SAUCE
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
- In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
- Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
- Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
VEGAN PUMPKIN PENNE
To give credit where it is due, I based this off another post, Recipe #100336 because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use Recipe #413778. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.
Provided by the80srule
Categories Penne
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
- Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
- Dain penne well, reserving about 1 cup of the cooking water.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
- Stir parsley into pasta and serve with parmesan cheese, as desired.
VEGAN PENNE AND BROCCOLI WITH CREAMY CHICKPEA SAUCE
This recipe is from One Dish Vegan by Robin Robertson. So many quick and easy recipes. Serving amount is a guess, since there was none given. This looks yummy so putting here for safekeeping.
Provided by Sharon123
Categories Penne
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil or water in a small skillet over medium heat. Add the garlic and cook until softened, about 1 minute. Remove from the heat and reserve.
- Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is al dente(about 8 minutes). About 5 minutes before pasta is done cooking, add the broccoli. drain the cooked pasta and broccoli well and return to pot.
- While the pasta is cooking, combine the chickpeas and reserved garlic in a food processor. Add the broth, lemon juice, nutritional yeast, paprika, oregano, basil, pepper and salt to taste. Process until smooth.
- Pour the sauce over the pasta and broccoli and toss gently to combine. Serve hot.
Nutrition Facts : Calories 813.9, Fat 13.1, SaturatedFat 1.7, Sodium 697.3, Carbohydrate 154.6, Fiber 25.9, Sugar 0.5, Protein 28.1
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