Fettuccinewithpumpkincreamsauce Recipes

FETTUCCINE WITH CREAMY RED PEPPER-FETA SAUCE

Steps:

• Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta. Process until combined and smooth, about 30 seconds. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce, adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese.

PUMPKIN FETTUCCINI WITH CHICKEN

Steps:

• Combine ingredients for the fettucine in a food processor except butter, oil and garlic. "Knead" the ingredients in the food processor for about 10 minutes to make a stiff smooth dough. Wrap dough in plastic wrap and let rest for 10 minutes. Roll flat with a rolling pin or pasta machine so that the dough is very thin and cut into noodles. Chill until ready to cook. (Can freeze extra pasta.)
• For the Chicken: Combine Chardonnay, olive oil, garlic salt, salt, sugar, and basil to make a marinade. Clean and trim chicken breasts and add to marinade. Transfer marinade and chicken breasts into plastic bag and marinate overnight in refrigerator.
• Preheat the grill.
• Grill the chicken until cooked through. Remove from the grill, cool, slice chicken thinly and set aside.
• To make the sauce: Toss mushrooms and 2 tablespoons flour together. In a large skillet over medium heat on stovetop, brown mushrooms in 6 tablespoons butter. Stir in additional 4 tablespoons flour and brown slightly. Add the Chardonnay and 3 cups water, and stir until thick. Add and stir in chicken bouillon, basil leaves,garlic powder and remaining pumpkin puree. Add chicken to sauce and cook slowly on low heat until ready to serve.
• Before serving, add artichoke hearts, Gruyere cheese, Parmesan cheese and whipping cream to chicken and sauce.
• To make the Fettucine: Bring salted water to a boil on stovetop and boil fettuccini noodles for 12 minutes until tender but firm. Brown the garlic in the butter and olive oil and toss together with cooked and drained noodles.
• Serve sauce over noodles. Garnish with grated Parmesan cheese and fresh basil leaves.

CREAMY FETTUCCINE

Steps:

• Trim broccoli and cut florettes into bite-size pieces. Steam for about 5 minutes, until almost tender.
• Boil water for pasta in covered pot. Heat large nonstick pan, and spray.
• Mince garlic. Add to pan and saute for 30 seconds. Add the tomatoes; reduce heat and simmer.
• Rinse roasted pepper and chop fine; add to tomatoes, then add anchovy paste and broccoli.
• Stir a little yogurt into the cornstarch to make a paste; stir into remaining yogurt. Blend yogurt and ricotta in food processor.
• Cook fettuccine.
• Grate Parmigiano Reggiano.
• Add yogurt mixture to pan with drained fettuccine. Season with pepper; top with cheese.

FETTUCCINE IN CREAM SAUCE

Steps:

• Drop fettuccine into boiling water with salt added. Cook to desired degree of tenderness, 4 to 5 minutes for fresh pasta and about 9 minutes for dried.
• Bring cream to simmer.
• Drain pasta immediately and return to kettle. Add pepper and butter and toss until butter is melted. Add cream and cheese and stir gently to blend.

FETTUCCINE WITH HAM AND CREAM

Steps:

• Cut ham into small chunks.
• Melt butter in a medium frying pan.
• Add shallots& ham and cook until golden.
• Season with salt& pepper, to taste.
• Stir in the cream and keep warm over low heat while the pasta is cooking.
• Boil the pasta in a large pan of boiling water.
• Cook"al dente".
• Drain pasta& mix with sauce.
• Serve immediately.

CREAMY PUMPKIN SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
• Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

FETTUCCINE WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook pasta in a large saucepan of boiling water, uncovered, until just tender; drain.
• Meanwhile, heat oil in a large saucepan, cook onion and garlic stirring, until onion is soft. Add mushrooms, cook stirring, about 10 minutes or until mushrooms are browned and tender.
• Stir in stock and wine, simmer, uncovered for about 5 minutes or until reduced by half. Stir in cream, mustard and half of the oregano, bring to a boil. Simmer uncovered for 2 minutes.
• Add pasta and toss to reheat. Sprinkle with remaining oregano.