CREAMY PUMPKIN PASTA
Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!
Provided by Honeypot
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
- 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 and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g
PUMPKIN PASTA WITH BEEF
The combination of pumpkin with pasta is terrific and i always look forward to the fall holidays for this great treat. Great year round as well.
Provided by ScottySauce
Categories Penne
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.
- COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.
Nutrition Facts : Calories 661.1, Fat 26, SaturatedFat 12.2, Cholesterol 134.8, Sodium 1468, Carbohydrate 62.5, Fiber 8.1, Sugar 10.1, Protein 46
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
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
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