PENNE WITH CREAMY PUMPKIN SAUCE
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
- In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
- Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
- Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
PASTA WITH PUMPKIN AND ROSEMARY
This pasta dish makes for a warming, seasonal treat for World Pasta Day - or any day. Looks and tastes impressive, but it's quick and easy made with canned pumpkin purée. Make sure it's 100% pumpkin puree, not sweetened pumpkin pie filling. This is pumpkin in all its savory glory - with its deep, earthy notes and a natural hint of sweetness. Pairing pumpkin with the woodsy flavor of rosemary is an Italian classic. So is pairing it with pancetta and Parmesan. So we keep the rosemary, the smokiness and richness, but save the animals - they're our friends. A drop of syrupy, aged balsamic to finish seems crazy but really dials up the flavors - it's like pumpkin in HD.
Provided by Ellen Kanner
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over high heat - about a minute, or until the oil starts to shimmer. Stir in the diced onion and reduce the heat to medium. Continue cooking for a minute or two, until the onions start to soften. Add the minced garlic and give a good stir.
- Cover pot, reduce heat to low and let the onion and garlic cook undisturbed for another 15 minutes. When you come back, the vegetables will have produced a great deal of liquid. This is good.
- Stir in the smoked paprika, finely chopped rosemary and finally, the pumpkin purée. Give everything a serious whisk for a minute or two, until the onion seems to melt into the pumpkin and the whole thing comes together, smelling sexy and smoky. The sauce will be thick, like fluffy mashed potatoes and a deep, burnished orange. Season generously with sea salt and freshly ground pepper.
- Prepare pasta according to package directions. Stick around and give a stir. Don't wander off. Al dente means to the teeth, not to to the gums. Cooking time is brief.
- Drain pasta, reserving 1-1/2 cups of the starchy pasta cooking water. Swirl the pasta water into the sauce to make it silky and saucy. Stir to combine.
- Pour the sauce over the pasta. Give everything a nice toss to combine and heat through. Top with a drop of aged balsamic. Buon appetito.
PASTA WITH JACK-BE-LITTLE PUMPKINS AND ROSEMARY
Steps:
- Heat olive oil in a large skillet or saute pan over medium-high heat. Add onions with a pinch of salt and cook until translucent. Add red pepper flakes and mix with onion. Chop pumpkin more finely with a food-processor (1/4 to 1/2 inch pieces) and add to cooked onions with another pinch of salt. Add broth and rosemary sprigs and bring to a slight boil. Cover, lower the heat and simmer 15-20 minutes until the pumpkin is soft but still in-tact. Meanwhile, cook pasta in salted water until al-dente. (Drain and reserve some liquid if needed, but if you time it right you can move pasta straight from water to pumpkin.) When the pumpkin is done, remove rosemary sprigs and add pasta and parsley and mix. (Season with additional salt and pepper if needed or add reserved pasta water if moisture needed.) Serve with grated Parmesan cheese.
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
PUMPKIN AND ROSEMARY PASTA
Make and share this Pumpkin and Rosemary Pasta recipe from Food.com.
Provided by Pink Penguin
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
- Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
- Meanwhile cook the pasta.
- Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.
Nutrition Facts : Calories 554.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 45.7, Sodium 8.7, Carbohydrate 82.3, Fiber 3.8, Sugar 3.3, Protein 14.4
ROASTED JACK-BE-LITTLE PUMPKINS WITH MAPLE PANNA COTTA
Steps:
- Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.
- Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.
- In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat, and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.
- Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.
- Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.
GARLIC AND ROSEMARY PASTA
Make and share this Garlic and Rosemary Pasta recipe from Food.com.
Provided by littlemafia
Categories Penne
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
- While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
- Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
- Add a tablespoon of butter, quick stir again, serve immediately.
Nutrition Facts : Calories 502.1, Fat 17.9, SaturatedFat 3.6, Cholesterol 6.1, Sodium 20.2, Carbohydrate 80.5, Fiber 11.1, Protein 7.7
More about "pasta with jack be little pumpkins and rosemary recipes"
PUMPKIN RIGATONI WITH ROSEMARY WALNUT CRISPIES RECIPE
From pinchofyum.com
PUMPKIN FETTUCCINE ALFREDO - COOKIE AND KATE
From cookieandkate.com
PUMPKIN ROSEMARY CREAM PASTA WITH PARMIGIANO REGGIANO
From sparklelivingblog.com
CANDIED JACK-BE-LITTLE PUMPKINS RECIPE ⎢MARTHA STEWART
From youtube.com
PUMPKIN PASTA RECIPE - BBC FOOD
From bbc.co.uk
PASTA WITH JACK BE LITTLE PUMPKINS AND ROSEMARY RECIPES RECIPE
From food-recipe.info
PUMPKIN & ROSEMARY PASTA RECIPE | NEW IDEA FOOD
From newideafood.com.au
CREAMY PUMPKIN PASTA WITH ROSEMARY ALMOND BREADCRUMBS
From theoriginaldish.com
CREAMY PUMPKIN & ROSEMARY PASTA — EVERYDAY GOURMET
From everydaygourmet.tv
JACK BE LITTLE PUMPKIN RECIPES - MARIQUITA
From mariquita.com
BAKED PASTA WITH ROSEMARY PUMPKIN & MOZZARELLA | RNZ …
From rnz.co.nz
8 VEGETABLE STEW RECIPES TO KEEP YOU WARM THIS WINTER
From washingtonpost.com
STUFFED JACK BE LITTLES RECIPE | CROP DROP
From cropdrop.co.uk
HIGHLY ADDICTIVE ROSEMARY PUMPKIN SEEDS - GARDEN THERAPY
From gardentherapy.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love