Pasta With Pumpkin Pesto Recipes
BACON PUMPKIN AND PESTO PASTA
In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.
Provided by Daydream
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 200°C.
- Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
- Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
- Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
- Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
- Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 723.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 51, Sodium 632.8, Carbohydrate 87.2, Fiber 13.9, Sugar 3.5, Protein 18.6
PASTA WITH PUMPKIN & PESTO
I like things that are quick & easy to prepare & this is no exception. This is a nice quick meal. I usually use a chunky pasta like vegeroni or penne and you can cut down the fat by using light evaporated milk if you like, I usually do. For a vegetarian meal just leave out the bacon. Much to my amazement this was even a hit with my 17 month old daughter. Tastes great cold too so could be a pumpkin pesto pasta salad!
Provided by Mandy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to pkt directions.
- Whilst pasta is cooking, heat oil in a separate pan, add onion, bacon and pumpkin and cook for 2 minutes.
- Add pesto sauce and combined evaporated milk and cornflour.
- Bring to the boil stirring, simmer uncovered for approx 10 minutes If sauce thickens too much just add a little milk to bring it back to desired consistency.
- Add salt and pepper to taste.
- Stir drained pasta through sauce and serve garnished with toasted pine nuts and Parmesan cheese.
Nutrition Facts : Calories 562.7, Fat 14.3, SaturatedFat 5.9, Cholesterol 31.7, Sodium 146.6, Carbohydrate 87.8, Fiber 3.9, Sugar 4.5, Protein 20.5
PUMPKIN PASTA
Tasty! Connor approved!
Provided by ConnorsMom
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 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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