The Best Pumpkin Pasta Recipes

THE BEST PUMPKIN PASTA RECIPE

Steps:

• Cook the pasta according to directions.
• Over medium heat, cook the olive oil and garlic in a saucepan for 2-3 minutes.
• Add in the pumpkin, milk, vinegar, broth, salt, and pepper.
• Whisk and let simmer for about 5 min.
• Add in the sage and parmesan.
• Let simmer and reduce for about 2-3 minutes.
• Remove from heat, then add in the spinach.
• Mix together, then add in the cooked pasta.
• Top with walnuts, pepitas, extra parmesan (optional), and garnish with sage.
• Enjoy!

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

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.