Healthy Creamy Kabocha Pumpkin Pasta Recipes

CREAMY PUMPKIN PASTA

Creamy Pumpkin Pasta 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

Time 35m

Yield 4

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
⅔ cup half-and-half
2 tablespoons chopped fresh parsley
⅓ 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, 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

HEALTHY CREAMY KABOCHA (PUMPKIN) PASTA

Healthy Creamy Kabocha (Pumpkin) Pasta image

No cream in a creamy pasta sauce! Can be vegan! at the bottom is my variationI used sweet potatoes instead of pumpkin and soy milk instead of milk. Although the recipe is for four servings, it can be easily made for one person, or more than four.I made it sweet instead by adding a packet of sweet n low. This comes from a Japanese website. Thanks, Mianbao for translating from Japanese to English. I just had to post the recipe because I know people are trying to eat healthy.

Provided by dcwang wang

Categories Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

300 g spaghetti (dry)
1 pinch salt
100 -200 ml water
200 ml milk
250 g pumpkin (kabocha)
oil
100 g mushrooms (shimeji)
50 g onions
2 g dried basil leaves (parsley can be used)
250 g sweet potatoes
300 g spaghetti (dry)
1 pinch salt
100 -200 ml water
200 ml soymilk or 200 ml milk
oil

Steps:

Peel kabocha (pumpkin) or sweet potatoes and cut into 1cm cubes.
Microwave 4 to 5 min (I steamed).
Puree the cooked kabocha, consumme, and milk in a blender/food processor.
Cook spaghetti acording to package directions, in boiling water with a pinch of salt.
Make the topping.
Slice the onion vertically
Remove bottoms of stems of shimeji and cut into 1-cm lengths.
Heat oil in frying pan and saute the onion over low-medium heat, until it is wilted.
Add shimeji mushrooms.
Heat pureed kabocha mixture into pan.
Add basil.
Add water if necesssary.
Salt to taste or (swweet n low).
Turn off heat and place on mixed spaghetti.
If desired, make a well in the center of each portion, and place some topping vegetables.
If doing my variation, just heat pan and heat the pureed sweet potato mixture.

Nutrition Facts : Calories 772.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 6.8, Sodium 175.5, Carbohydrate 151.2, Fiber 8.9, Sugar 7.6, Protein 28.5

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