Pumpkin Pasta With Winter Herbs And Parmesan Cheese Recipes

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PUMPKIN PASTA



Pumpkin Pasta image

Pumpkin puree isn't just for pie. Think outside of the can and make this easy orange pasta in your food processor. It's the perfect way to use up leftover cans of pumpkin from the holidays. Add a sprinkle of Parmesan and some toasted pumpkin seeds for an upgrade.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

Kosher salt
4 cups all-purpose flour, plus more for dusting
One 15-ounce can pure pumpkin puree
1 stick (8 ounces) unsalted butter
6 fresh sage leaves
Kosher salt and freshly ground black pepper

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.

CHEESY BAKED PUMPKIN PASTA WITH KALE



Cheesy Baked Pumpkin Pasta With Kale image

Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn't rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash - just 10 to 15 minutes at 500 degrees - the most time-consuming part of the entire recipe is grating all that cheese.

Provided by Sarah Jampel

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Butter, for greasing the pan
1 pound medium pasta shells or tubes, like conchiglie rigate or penne
1 bunch kale (about 1 pound), ribs removed, chopped into bite-size pieces
1/2 teaspoon red-pepper flakes
1 heaping tablespoon chopped fresh rosemary, plus more for garnish
1 heaping tablespoon chopped fresh thyme, plus more for garnish
About 1 heaping cup coarsely grated Parmesan
About 1 heaping cup coarsely grated Gruyère
About 1 heaping cup coarsely grated Fontina or mozzarella
1 (15-ounce) can pumpkin purée
2 garlic cloves, peeled
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 cup heavy cream
1/4 cup vegetable broth
1/2 cup whole-milk ricotta

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.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 21 grams, Sodium 657 milligrams, Sugar 6 grams, TransFat 0 grams

PUMPKIN PASTA



Pumpkin Pasta image

Tasty! Connor approved!

Provided by ConnorsMom

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 20m

Yield 3

Number Of Ingredients 13

6 ounces whole wheat penne pasta
¾ cup pumpkin puree
¾ cup low sodium chicken broth
¼ cup nonfat milk
1 teaspoon margarine
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground ginger
¼ cup grated Parmesan cheese, plus more for serving

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 BAKE



Creamy Pumpkin Pasta Bake image

This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!

Provided by Sheri Miller

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 12

Number Of Ingredients 13

1 pound rotini pasta
1 pound sweet Italian sausage
2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 ½ cups chicken broth
1 (15 ounce) can pumpkin puree
2 tablespoons crumbled cooked bacon
2 teaspoons Italian seasoning
1 teaspoon salt
1 cup heavy whipping cream
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • 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.
  • Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
  • Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
  • Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 35.1 g, Cholesterol 51.2 mg, Fat 20.3 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 9 g, Sodium 992.5 mg, Sugar 3.3 g

ALMOST AS SIMPLE PASTA WITH PARMESAN, HERBS, AND FRESH GARLIC



Almost As Simple Pasta With Parmesan, Herbs, and Fresh Garlic image

Another family favorite that lends itself to easy variations -- tweak the taste to complement the day's main dish by your choice of herbs. You probably have all these ingredients handy in your pantry and refrigerator. I swear the kids would eat this every day if I'd make it that often. I can't personally vouch for freezing it, but I know that it reheats well in the microwave after being refrigerated. Cooking time is mainly cooking the pasta.

Provided by 3KillerBs

Categories     Toddler Friendly

Time 17m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb pasta, cooked (any type)
3 -4 tablespoons butter or 3 -4 tablespoons olive oil
2 -3 garlic cloves, minced
1 -2 tablespoon fresh herbs (see Directions for suggested combinations) or 1 -2 teaspoon dried herbs (see Directions for suggested combinations)
1/4-1/3 cup grated parmesan cheese
salt and pepper

Steps:

  • Saute garlic in butter or olive oil with herbs until garlic is soft but not browned.
  • Toss with hot pasta, Parmesan, salt, and pepper.
  • Herb suggestions: Italian seasoning. Fresh or dried basil. Fresh or dried Rosemary. Herbs de Provence. Fresh or dried basil and oregano in combination. Fresh or dried parsley. Fresh or dried parsley, oregano, and basil. Italian seasoning with a pinch of crushed, red pepper. Fresh chives. Fresh parsley and fresh chives.
  • Tip -- Dried herbs, especially rosemary, may benefit from being re-hydrated in a tablespoon of water or white wine.

CREAMY PUMPKIN PASTA



Creamy pumpkin pasta image

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

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

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

PUMPKIN PASTA WITH CHEDDAR



Pumpkin Pasta with Cheddar image

This is an unusual dish, heavy on the vegetable and not so much on the pasta.

Provided by KKH3

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 8

Number Of Ingredients 11

6 ounces macaroni
1 teaspoon olive oil
½ onion, chopped
1 tablespoon minced garlic
1 small zucchini, peeled and thinly sliced
1 teaspoon dried sage
½ teaspoon dried thyme
1 (15 ounce) can pumpkin puree
1 cup ricotta cheese
¼ cup white wine
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 146.3 calories, Carbohydrate 22.5 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 2.8 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 176.3 mg, Sugar 3.3 g

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