Pumpkin Pasta With Cheddar Recipes

PUMPKIN PASTA

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.

PUMPKIN PASTA

Steps:

• Bring a large pot of salted water to a boil. Dust a baking sheet with flour.
• For the pasta: Put the flour and pumpkin puree in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute.
• Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note).
• Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly.
• For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in 1 teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.

PUMPKIN PASTA WITH CHEDDAR

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 2-quart casserole dish.
• Heat oil in a large skillet; cook and stir onion and garlic until softened, 5 to 6 minutes. Add zucchini, sage, and thyme; cook and stir until zucchini is slightly tender, 3 to 4 minutes. Stir pumpkin, ricotta cheese, and white wine into zucchini mixture.
• Pour pumpkin mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Sprinkle Cheddar cheese over pasta and stir in pumpkin sauce. Cover dish with aluminum foil.
• Bake in the preheated oven until bubbling, about 25 minutes.

PUMPKIN CHEDDAR MAC 'N CHEESE

Steps:

• Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve.
• Pre heat the broiler.
• Melt the butter in a saucepan over medium heat.Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stocl. Reduce until almost evaporated, then whick in the honey or maple syrup and milk. season with allspice, mustard, cayenne, a little freshly grated nutmeg and some salt and pepper. Thicken to coat a spoon, couple of minutes, then taste to adjust the seasonings.
• Whisk in the pumpkin puree, then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole dish. SPrinkle with the remaining cheese and a light dusting of paprila. Broil to brown and bubble. Garnish with chopped chives.

PUMPKIN PASTA

Steps:

• Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
• Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.

CHEDDAR PUMPKIN APPETIZERS

Steps:

• Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
• With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
• Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

CHEESY BAKED PUMPKIN PASTA WITH KALE

Steps:

• Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
• Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
• In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
• Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.