PUMPKIN PASTA RECIPES RECIPES

CREAMY PUMPKIN PASTA RECIPE | ALLRECIPES

Creamy Pumpkin Pasta Recipe | Allrecipes image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 sweet onion, diced
3 cloves garlic, minced
2 cups pumpkin puree
1 cup vegetable broth
? cup half-and-half
2 tablespoons chopped fresh parsley
? teaspoon ground nutmeg, or to taste
¼ teaspoon white pepper
salt and ground black pepper to taste
1 pound tri-color rotini pasta
1 tablespoon grated Parmesan cheese, or to taste

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, CarbohydrateContent 102.3 g, CholesterolContent 31.3 mg, FatContent 16.5 g, FiberContent 8.3 g, ProteinContent 18.8 g, SaturatedFatContent 7.8 g, SodiumContent 535.4 mg, SugarContent 9.6 g

PUMPKIN PASTA | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW

Pumpkin Pasta | Rachael Ray | Recipe - Rachael Ray Show image

Rachael celebrates pumpkin season with this decadent pasta featuring the roasted and puréed flesh, toasted pumpkin seeds, crème fraîche + lots of Parm.

Provided by Rachael Ray

Number Of Ingredients 16

Ingredients

2 ½ pounds pumpkin or other orange squash
such as kuri or kabocha
Non-aerosol cooking spray
Salt and pepper
About ¼ teaspoon freshly grated nutmeg
1 bulb garlic
ends trimmed to expose the cloves
1 teaspoon crushed red pepper
1 cup crème fraîche
1 cup chicken stock
1 pound short cut pasta
1 cup grated Parmigiano-Reggiano
Chopped chives
for garnish
Chili oil
optional

Steps:

Preheat oven to 425°F
Place water on to boil for pasta
Listicle: Rachael Ray 8-Quart Oval Covered Pasta Pot with Pour Spout Peel and split pumpkin or squash (reserving seeds), spray half with oil and season with salt, pepper and nutmeg
Roast until tender, about 45 minutes
Spray the garlic with oil and season with salt and pepper
Wrap in foil and roast 45 minutes
Peel and chop the remaining squash into small bite-sized pieces, spray and season with salt, pepper, nutmeg and red pepper
Roast until golden at edges and tender, about 30 minutes
Wash ½ to 1 cup of the pumpkin seeds and spray and season with salt and pepper
Toast on small tray until golden and crisp, 15 to 20 minutes
Scrape the flesh of the halved pumpkin into a food processor, add the roasted garlic cloves removed from the skins and the crème fraiche, then purée
Place in pan and whisk in the stock
Cook pasta 1 minute less than the package instructions
Reserve ½ cup pasta water just before draining
Combine hot pasta with sauce, half the bite-sized pumpkin and the cheese, adding some pasta water, if needed
Top with remaining bite-sized pumpkin, toasted seeds, chives and chili oil (if using)

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CREAMY PUMPKIN PASTA RECIPE | BBC GOOD FOOD

Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 461 calories per serving

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.

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CREAMY PUMPKIN PASTA RECIPE | ALLRECIPES

Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!
From allrecipes.com
Reviews 4.4
Total Time 35 minutes
Category Fruits and Vegetables, Vegetables, Squash
Calories 629.6 calories per serving

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.

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PUMPKIN PASTA RECIPE | MARTHA STEWART

The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritious and versatile, pumpkins are the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.
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Reviews 3.7
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Calories 521 g per serving

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.

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CREAMY PUMPKIN PASTA RECIPE - FOOD.COM

A delicious recipe for pumpkin that's not a dessert! I usually make my own pumpkin puree in the blender with a little water. This dish is mild and warming; my kids like it because it looks like mac and cheese!
From food.com
Reviews 4.5
Total Time 25 minutes
Calories 629.2 per serving

Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.

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CREAMY PUMPKIN PASTA | RECIPES | WW USA

For an indulgent pasta dish that happens to be vegan, look no further than this quick, easy recipe. Canned pumpkin is the star, creating a creamy, luscious sauce with a hint of sweet earthiness; canned light coconut milk enhances the creaminess, and a little tomato paste thickens and enriches with deep umami notes. We love the sauce with rigatoni, but you can also use penne, cavatappi, shells, or ziti. Be sure to use canned coconut milk, not the refrigerated kind found near the almond milk.
From weightwatchers.com
Total Time 25 minutes
Category Lunch,Dinner
Cuisine American,Mediterranean
Calories 138 kcal per serving

Serving size: 1¼ cups

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BAKED PUMPKIN PASTA WITH PANCETTA, GRUYERE, KALE, AND ...

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Calories 473 kcal per serving

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3-INGREDIENT CREAMY PUMPKIN PASTA RECIPE RECIPE | EPICURIOUS

The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is salty, starchy pasta water. Remember, it should taste "salty like the sea."
From epicurious.com
Reviews 3
Total Time 25 minutes

Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3–4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.

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