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.
RACHAEL RAY'S PENNE-WISE PUMPKIN PASTA
Sage and Pumpkin add the flavors of fall to this hearty pasta dish, which gets a kick from a dash of hot pepper sauce. I personally add browned sweet sausage to this.
Provided by Crystal B.
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
- while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
- Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
- Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
- Toss pasta with the sauce and pass the parmigiano Reggiano around the table.
Nutrition Facts : Calories 412.4, Fat 13.4, SaturatedFat 5.6, Cholesterol 27.2, Sodium 291, Carbohydrate 64.5, Fiber 6.7, Sugar 1.3, Protein 14.2
PENNE-WISE PUMPKIN PASTA
This recipe is "wise" because it uses whole-wheat pasta, which is high in protein and fiber compared with semolina pasta. Plus, it's inexpensive to make and absolutely delicious!
Provided by Rachael Ray : Food Network
Categories side-dish
Time 37m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat for the pasta. Add salt and the pasta and cook al dente, reserving 12 cup of the starchy pasta water.
- In a large skillet, heat the EVOO, twice around the pan, over medium heat. Add the shallots and garlic to the pan and saute for 3 minutes. Stir in the chicken stock, pumpkin, and cream, then season the sauce with the hot sauce, nutmeg, cinnamon, salt, and pepper. Reduce the heat to medium-low and simmer for 5 to 6 minutes longer to thicken. Add a little of the reserved pasta water if needed to thin out the sauce a bit. Stir in the sage, then toss in the drained pasta and grated cheese.
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
PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE
This dish was extremely tasty. I wanted a dish that could be made ahead of time and heated in the oven, but also remained saucy. Good company dish!
Provided by hobinrall
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
- Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
- Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
- Bake in the preheated oven until bubbling, about 30 minutes.
Nutrition Facts : Calories 560.4 calories, Carbohydrate 54.2 g, Cholesterol 73.4 mg, Fat 28.2 g, Fiber 5.2 g, Protein 24.5 g, SaturatedFat 13.7 g, Sodium 803.9 mg, Sugar 5.3 g
PENNE WITH PUMPKIN SAUCE
Categories Dairy Onion Pasta Kid-Friendly Pumpkin Fall Gourmet Small Plates
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
- Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.
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PENNE-WISE PUMPKIN PASTA - RECIPE DIARIES
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Estimated Reading Time 1 min
- Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
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