Pumpkinsagepasta Recipes

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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

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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