Pumpkin Walnut And Zucchini Pasta Recipes

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 AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

PASTA WITH A WALNUT AND ZUCCHINI SAUCE

Steps:

• Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
• Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
• Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!

PUMPKIN WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
• Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

PUMPKIN, WALNUT, AND ZUCCHINI PASTA

Steps:

• Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes.
• Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish.
• Simmer for five minutes then taste for seasoning you will probably need more salt then you think.
• Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.