Pumpkinpasta Recipes

Steps:

• In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
• Whisk in the pumpkin, broth, creams and seasonings to taste.
• Simmer 10 minutes, stirring occasionally.
• Meanwhile, boil the pasta in salted water until al dente.
• Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
• Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

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.

Steps:

• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
• While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
• Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.

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.

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!

Steps:

• Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
• Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
• Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Steps:

• Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
• Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.

Steps:

• Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.
• Meanwhile, bring a pot of well-salted water to a boil. Add pasta and cook according to package directions.
• While pasta is cooking, heat remaining 2 tablespoons olive oil, garlic, and anchovies (optional) in a skillet over medium-high heat until fragrant, about 1 minute. Add walnuts and pumpkin. Toss to combine and heat through. Set aside.
• Drain pasta, reserving 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in parsley and Parmesan cheese. Season with salt and pepper, and drizzle with olive oil. Transfer to a bowl, and toss well with walnut and pumpkin mixture. Serve immediately.