Pumpkin Sage Pasta Recipes

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QUICK PUMPKIN-SAGE PASTA



Quick Pumpkin-Sage Pasta image

The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.

Provided by Tara Parker-Pope

Time 30m

Yield 2 servings

Number Of Ingredients 9

4 ounces whole-wheat pasta
3/4 cup vegetable broth
3/4 cup canned pumpkin
1 to 2 tablespoons minced fresh sage
1/8 teaspoon pumpkin pie spice
Pinch of dried oregano
Pinch of red pepper flakes (optional)
Salt and pepper, to taste
Vegan Parmesan for garnish (optional)

Steps:

  • Cook pasta according to package instructions.
  • Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
  • Taste, adding more sage if desired, plus salt and pepper to taste.
  • Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
  • Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 3 grams

PUMPKIN & SAGE PASTA



Pumpkin & Sage Pasta image

Rachael treats her first celebrity guest ever, Diane Sawyer, to Pumpkin & Sage Pasta.

Provided by Rachael Ray

Number Of Ingredients 18

1 pound penne with lines
1 tablespoon extra-virgin olive oil (EVOO)
1 pound bulk sweet Italian sausage
1 medium onion
finely chopped
4 cloves garlic
chopped
1/2 cup dry white wine
1 cup chicken stock
1/3 cup heavy cream
10 leaves sage
cut into thin slivers
1 14-ounce can pumpkin puree
1 cup shredded Pecorino Romano cheese
1/4 teaspoon freshly grated nutmeg (eyeball it)
1 bunch chives
chopped
Salt and freshly ground pepper

Steps:

  • Heat a medium non-stick skillet over medium-high heat
  • Add EVOO and brown the sausage, breaking it up with the back of a spoon
  • While the sausage cooks, place a large pot over high heat and bring to a boil for the pasta
  • Once boiling, add salt and the pasta and cook to al dente according to package directions
  • Transfer sausage to a paper towel-lined plate, and add the onion and garlic
  • Cook over moderate heat until tender but not brown
  • Add the wine and return the sausage to the skillet, continue to cook a couple of minutes
  • Add the chicken stock, heavy cream, sage and pumpkin
  • Bring up to a bubble and simmer until thick, a couple of minutes
  • Add the pasta and cheese and season with the nutmeg
  • Toss to coat the pasta with the sauce
  • Taste and check seasoning, add salt and pepper to taste
  • Serve the pasta garnished with a sprinkle of chives

PUMPKIN SAGE PASTA RECIPE BY TASTY



Pumpkin Sage Pasta Recipe by Tasty image

Here's what you need: cooking oil, white onion, garlic, red pepper flakes, dried sage, almond milk, pumpkin puree, salt, pepper, nutmeg, whole wheat pasta

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon cooking oil, of preference
½ white onion, diced
2 cloves garlic, minced
½ teaspoon red pepper flakes, optional
½ teaspoon dried sage
1 ½ cups almond milk
15 oz pumpkin puree
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon nutmeg
½ box whole wheat pasta, cooked

Steps:

  • Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
  • Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
  • Add the cooked pasta and and stir to coat.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 121 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams

PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Steps:

  • Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  • Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
  • Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
  • Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
  • Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PUMPKIN & SAGE SPAGHETTI



Pumpkin & sage spaghetti image

This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish

Provided by Claudia Roden

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 7

800g/1lb 12oz pumpkin flesh, chopped into small cubes
1 tsp golden caster sugar
100g butter
small bunch sage leaves, about 20, roughly chopped
350g dried spaghetti
juice of 1 lemon
50g parmesan , grated

Steps:

  • Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
  • While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
  • Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

Nutrition Facts : Calories 573 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.83 milligram of sodium

PUMPKIN SAGE PASTA



Pumpkin Sage Pasta image

This recipe came from the Rachael Ray show. I made it last night and thought it was good, but changed a few things. I will note my changes and as she says, feel free to change it to your liking as well.

Provided by KristiJoy

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb cooked penne (mini or regular)
1 tablespoon extra virgin olive oil
1 lb ground sausage
1 medium onion, chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1 1/2 cups chicken stock
1/2 cup heavy cream
10 leaves sage, cut into thin slivers or 1 -2 teaspoon dried sage
1/4 teaspoon clove
1 (15 ounce) can pumpkin puree
1 cup romano cheese or 1 cup asiago cheese, shredded
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)
1 bunch chives, chopped

Steps:

  • Heat a medium, non-stick skillet over medium-high heat.
  • Add extra virgin olive oil and brown the sausage, breaking it up.
  • Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown.
  • Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
  • Add the chicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
  • Add the pasta and cheese tossing to coat the pasta with the sauce.
  • Add salt and pepper to taste.
  • Serve and garnish with a sprinkle of chives.

Nutrition Facts : Calories 731.7, Fat 51.9, SaturatedFat 21.4, Cholesterol 147.3, Sodium 1412.1, Carbohydrate 32.1, Fiber 3.9, Sugar 4.5, Protein 29.9

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