BUTTERNUT PUMPKIN PASTA
I made this one up last night as I've always been a fan of Pumpkin Pasta Sauce and we had some leftover Blue Cheese Dip from a Buffalo Wing binge on the weekend. it is not an overpowering Blue cheese taste, and is quite subtle, enhancing the taste of the other ingredients beautifully.
Provided by PersephoneDownUnder
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
- Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
- Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
- Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
- Cook pasta until al dente.
- Deglaze skillet with a splash of white wine.
- Drain butternut and mash flesh. Add to skillet.
- Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
- Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.
Nutrition Facts : Calories 781.9, Fat 33.9, SaturatedFat 9.3, Cholesterol 27.1, Sodium 576, Carbohydrate 104.2, Fiber 14.1, Sugar 2, Protein 13.9
BUTTERNUT SQUASH AND PUMPKIN SEED LINGUINE WITH MINT CREAM SAUCE
The perfect meal to be made after work on a cold day. Fast and healthy.
Provided by todlambe
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 57m
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large saucepan over medium heat. Add oil and garlic; cook and stir until fragrant, about 2 minutes. Stir in onion; cook until soft, 5 to 7 minutes. Toss in butternut squash; cook until edges brown, about 5 minutes. Pour in chicken stock; cook sauce until butternut squash is tender but not soft enough to mash, 10 to 15 minutes.
- Transfer butternut squash to a separate dish and cover. Continue cooking the sauce until liquid is reduced by half, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Incorporate mint, heavy cream, butter, and sage into sauce. Cook until liquid is reduced by half and sauce is thickened to your liking, 5 to 8 minutes.
- Heat a separate skillet over medium heat. Add pumpkin seeds. Cook, stirring constantly, until puffed and slightly brown, 4 to 5 minutes. Arrange linguine on a serving plate; place butternut squash on top and drizzle sauce, pumpkin seeds, and feta cheese on top.
Nutrition Facts : Calories 637.4 calories, Carbohydrate 83.5 g, Cholesterol 38.9 mg, Fat 28.1 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 10.1 g, Sodium 492.5 mg, Sugar 8.8 g
CREAMY BUTTERNUT SQUASH PASTA
Good veggie dish.
Provided by Melissa Ulmer
Categories Vegetarian Pasta Main Dishes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
- Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
- Divide between 8 bowls. Top with walnuts and more Parmesan.
Nutrition Facts : Calories 426.5 calories, Carbohydrate 48.7 g, Cholesterol 63.3 mg, Fat 21.7 g, Fiber 2.9 g, Protein 10.2 g, SaturatedFat 11.3 g, Sodium 63.2 mg, Sugar 2.5 g
HEALTHY PUMPKIN PASTA
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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 521 g, Cholesterol 11 g, Fat 5 g, Fiber 7 g, Protein 16 g, Sodium 516 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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