Pumpkin Pasta Bake Recipe By Tasty Recipes

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.

PUMPKIN SAGE PASTA RECIPE BY TASTY

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!

PUMPKIN PASTA BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
• Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
• Add sage and thyme, stir, and cook until fragrant.
• Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
• Add milk, stir, add parmesan, stir.
• Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
• Combine the sauce with cooked pasta and stir until evenly distributed.
• Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
• Bake covered for 15-20 minutes (until cheese has melted).
• Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it's broiling to make sure you don't overdo it. Serve immediately, before it gets cold.
• Enjoy!

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.

PUMPKIN PASTA BAKE

Steps:

• Saute bacon, onion & garlic for approx 2 minutes.
• Add remaining vegetables & sage and saute until pumpkin is almost tender.
• Add soup & water and stir until soup dissolves, mix in chicken & cream.
• Add cooked pasta & stir to combine.
• Transfer to an ovenproof dish & sprinkle with cheese.
• Bake at 170.C until cheese has melted and pasta bake is heated through.