CREAMY PUMPKIN PASTA BAKE
This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!
Provided by Sheri Miller
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
- Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
- Bake in the preheated oven until bubbling and golden brown, about 35 minutes.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 35.1 g, Cholesterol 51.2 mg, Fat 20.3 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 9 g, Sodium 992.5 mg, Sugar 3.3 g
PUMPKIN PASTA BAKE RECIPE BY TASTY
Here's what you need: olive oil, shallots, fresh sage, fresh thyme, ricotta cheese, pumpkin puree, milk, parmesan cheese, brown sugar, cinnamon, nutmeg, salt, pepper, fusilli pasta, mozzarella cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
- Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
- Add sage and thyme, stir, and cook until fragrant.
- Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
- Add milk, stir, add parmesan, stir.
- Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
- Combine the sauce with cooked pasta and stir until evenly distributed.
- Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
- Bake covered for 15-20 minutes (until cheese has melted).
- Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it's broiling to make sure you don't overdo it. Serve immediately, before it gets cold.
- Enjoy!
Nutrition Facts : Calories 820 calories, Carbohydrate 106 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, Sugar 14 grams
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
PUMPKIN PASTA BAKE
I invented this one with some pantry staples and leftovers from the fridge. A good way to sneak vegies into the kids!
Provided by Mandy
Categories Toddler Friendly
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute bacon, onion & garlic for approx 2 minutes.
- Add remaining vegetables & sage and saute until pumpkin is almost tender.
- Add soup & water and stir until soup dissolves, mix in chicken & cream.
- Add cooked pasta & stir to combine.
- Transfer to an ovenproof dish & sprinkle with cheese.
- Bake at 170.C until cheese has melted and pasta bake is heated through.
Nutrition Facts : Calories 586.9, Fat 24.1, SaturatedFat 13.7, Cholesterol 94.1, Sodium 398.1, Carbohydrate 65.6, Fiber 4.4, Sugar 6.7, Protein 28.4
ONE PAN PUMPKIN PASTA BAKE
Make and share this One Pan Pumpkin Pasta Bake recipe from Food.com.
Provided by hard62
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large ovenproof frying pan. Add the onion, garlic, bacon, capsicum and chilli flakes. Gently fry until the vegetables and bacon are soft.
- Add the pumpkin and half the chicken stock, cover and simmer gently until the pumpkin begins to soften. Crush it a little with a fork and then add the remaining stock, the dried pasta and lite evaporated milk.
- Stir well then add the rosemary. Simmer gently until the pasta is tender and the liquid absorbed. If the liquid is evaporating too quickly, cover the pan while simmering. When the pasta and pumpkin are tender, remove the rosemary sprig and stir in the grated cheese. Season with salt and pepper to taste then smooth over the top. Sprinkle on the breadcrumbs and a little extra grated cheese and brown under a heated grill until golden and bubbling.
Nutrition Facts : Calories 356.7, Fat 11.2, SaturatedFat 3.7, Cholesterol 16.9, Sodium 351, Carbohydrate 48.4, Fiber 2.8, Sugar 5.4, Protein 15.3
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- Add the Pumpkin Puree and Cashew Butter to the pot and mix well. Once evenly incorporated, add the Pasta and Vegetable Broth; stir again and bring to a simmer over High Heat.
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