Creamy Pumpkin Pasta Recipes

CREAMY PUMPKIN PASTA

Steps:

• Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
• 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 and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

CREAMY PUMPKIN PASTA

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.

CREAMY PUMPKIN PASTA

Steps:

• In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
• Whisk in the pumpkin, broth, creams and seasonings to taste.
• Simmer 10 minutes, stirring occasionally.
• Meanwhile, boil the pasta in salted water until al dente.
• Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
• Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.

CREAMY PUMPKIN PASTA BAKE

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.