Pumpkin Chorizo Paella Recipes

CHORIZO PUMPKIN PASTA

Chorizo Pumpkin Pasta image

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

Steps:

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

PUMPKIN CHORIZO PAELLA

Pumpkin Chorizo Paella image

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore.

Provided by LilPinkieJ

Categories Gumbo

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb chorizo sausage, removed from casings
1/2 cup onion, diced
2 garlic cloves, finely chopped
1 cup pumpkin, cooked
1/2 cup frozen peas
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
fresh parsley
fresh snipped chives
2 medium tomatoes, chopped
1 tablespoon honey
drizzle olive oil
salt and pepper
4 cups chicken broth
1 pinch saffron thread
1 cup arborio rice

Steps:

For Roasted Tomatoes:.
Preheat oven to 325 degrees. Toss together chopped tomatoes, honey, olive oil, and salt and pepper to taste. Place on a lightly greased baking sheet. Roast in oven approximately 20 minutes.
For Saffron Rice: (You could also use regular rice of course).
Bring chicken broth to boil. Add saffron and Arborio rice. Bring back up to boil, then reduce to simmer. Simmer, covered, about 20 minute Do NOT drain rice before adding to paella mixture.
For Paella:.
Brown sausage, onion and garlic in large nonstick skillet over medium-high heat. Break sausage up into small chunks using the back of a wooden spoon. When brown, stir in saffron rice (with any remaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over medium-low heat until thickened, 5-10 minutes. Serve warm, garnished with fresh parsley and chives.

Nutrition Facts : Calories 529.9, Fat 30.3, SaturatedFat 11.3, Cholesterol 66.5, Sodium 1459.4, Carbohydrate 37.7, Fiber 2.4, Sugar 6, Protein 25

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