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
Tasty! Connor approved!
Provided by ConnorsMom
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 13
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.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 g
PUMPKIN PASTIES
Make and share this Pumpkin Pasties recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place oven rack in center of oven and heat to 375.
- Thaw one sheet of frozen puff pastry dough for about 30 minutes, until flexible but still cold.
- Combine pumpkin, sugar and spices in a bowl.
- Set aside while preparing dough.
- Roll out dough until thin, about 1/16-inch, and cut into four large circles.
- Using your fingertips or a pastry brush, brush around edges of each circle with beaten egg.
- Spoon about 2-3 tablespoons of pumpkin mixture into centers of circles.
- Fold circles in half to cover mixture and seal the edges by crimping with a fork (dip fork in cold water each time to keep from sticking.) Brush tops of pasties with remaining beaten egg and sprinkle with a little granulated sugar.
- Place on ungreased cookie sheet and bake for 25-30 minutes in the center of oven until golden.
- May be eaten warm or cold.
Nutrition Facts : Calories 821.2, Fat 48.2, SaturatedFat 12.3, Cholesterol 52.9, Sodium 481.7, Carbohydrate 87.8, Fiber 4, Sugar 29.5, Protein 11.2
PUMPKIN PASTRIES
Provided by Food Network
Categories dessert
Yield 2 1/2 to 3 dozen 1 1/2- inch pieces
Number Of Ingredients 12
Steps:
- Divide the pastry into 3 (5-inch) squares about 5/8 inch thick. Wrap in plastic and refrigerate until cold and firm, at least 4 hours.
- To make the filling, process all of the filling ingredients in a food processor bowl until mixture is smooth and blended.
- Remove 1 pastry square from the refrigerator. Set a side for 10 minutes before rolling it. On a floured work surface, roll the pastry into a rectangle until less than 1/8-inch thick. With a ruler and a pastry wheel, trim the ragged edges and then cut the pastry into 3-inch squares. Lay the pastry squares across the top of an un-greased 12-cup miniature muffin pan, each cup measuring 1 1/2 inches across and 3/4 inch deep, centering each square over one cup. Spoon 1 heaping teaspoon of filling on each square, then bring opposite corners to the center and press lightly to seal. This process will also ease the pastry into each cup. Refrigerate for at least 30 minutes. Roll and shape the remaining pastry squares in the same fashion.
- Adjust rack to lower third of oven and preheat to 375 degrees F.
- Bake 2 or 3 pans at a time for about 20 to 25 minutes or until pastries are light brown. Remove pan from oven to a wire rack for about 10 minutes. Remove pastries from pan to a wire rack to cool completely. Sift powdered sugar and cinnamon together and sprinkle pastries before serving at room temperature. If not serving the same day, stack the pastries in airtight plastic containers and freeze for up to 2 weeks. To serve, reheat to freshen in a 325 degree preheated oven for about 7 to 12 minutes or until warm, cool slightly, and decorate with powdered sugar and cinnamon.
- Put the flour and salt in a 3-quart bowl, and stir to blend. Scatter the butter slices over the flour, and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs. Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disperse easily. With your hands, manipulate dough into a ball. Divide dough as recipe directs. Wrap in plastic and refrigerate until cold and firm, at least 4 hours and up to 3 days. The dough can be frozen for up to 1 month.
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
HARRY POTTER'S PUMPKIN PASTIES
Make and share this Harry Potter's Pumpkin Pasties recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 30m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- cut cookie dough into 12 equal pieces and press into the cups of a muffin tin making sure to go up the sides.
- Fill with pumpkin pie filling-most likely you will have extra should you wish to make more.
- Bake for 20-25 minutes.
- Remove and let cool.
- Sprinkle with powdered sugar and pie spice.
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