Healthy Pumpkin Pasta Recipes
THE BEST PUMPKIN PASTA RECIPE
All things fall, all things pumpkin, all things pasta. This Creamy Pumpkin Pasta recipe is the BEST for a healthy, comforting weeknight dinner! Made with real pumpkin, sage, parmesan, walnuts, pepitas, and pasta of your choice, this vegetarian dinner recipe comes together quickly and easily. Put this meal together in under 30 minutes for a new fall favorite!
Provided by Christine McMichael
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Cook the pasta according to directions.
- Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes.
- Add in the pumpkin, milk, vinegar, broth, salt, and pepper.
- Whisk and let simmer for about 5 min.
- Add in the sage and parmesan.
- Let simmer and reduce for about 2-3 minutes.
- Remove from heat, then add in the spinach.
- Mix together, then add in the cooked pasta.
- Top with walnuts, pepitas, extra parmesan (optional), and garnish with sage.
- Enjoy!
Nutrition Facts : Calories 468 kcal, Carbohydrate 52 g, Protein 17 g, Fat 24 g, Sugar 3 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 398 mg, Fiber 3 g, UnsaturatedFat 18 g, ServingSize 1 serving
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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- In a large pot, cook noodles according to package directions and set aside. Reserve 1 cup starchy water.
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- Preheat the oven to 425 F/ 220 C/ gas mark 7. Cut the pumpkin into thick wedges, place each on its side on a cutting board and slice the peel off downwards. Chop the pumpkin into similar size pieces and place in a large bowl. Season and drizzle with 2 tablespoons of oil, then spread on a baking sheet lined with parchment paper in a single layer. Roast in the upper part of the oven for 30-40 minutes or until golden brown and tender. Turn twice.
- 10 minutes before your pumpkin is ready boil the pasta al dente with the bay leaf (optional) in salted water. Strain, reserving approximately ⅓ cup of the pasta water. Set aside.
- When both the pumpkin and pasta are ready in a frying pan heat up the remaining oil, add the garlic and fry over a medium heat for a few seconds until golden (don't let it brown too much as it will be bitter), stirring all the time. Lift the garlic out of the pan with a slotted spoon and place in a bowl (do not rinse the pan). Set aside. *Optional: Fry the arugula quickly (for about 20 seconds) in the oil used to fry the garlic in to get a deeper, more intense garlic flavour throughout the dish. (Alternatively combine fresh arugula with the rest of the ingredients before serving).
- Add about 2 spoonfuls of the pumpkin into the pan (use the same pan plus the garlic oil in it). Mash with a fork, add some of the water from cooking the pasta, onion granules and stir. Add the pasta, roasted pumpkin and arugula, stir and adjust the seasoning if needed, scatter over the garlic, pine nuts and parmesan (if using) and serve.
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