PUMPKIN-PARMESAN BISCUITS
Provided by Food Network Kitchen
Time 50m
Yield 16 biscuits
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a large bowl. Whisk in 1 tablespoon parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a small bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough.
- Turn the dough out onto a lightly floured surface and roll out into a 3/4-inch-thick rectangle using a floured rolling pin. Cut out biscuits using a 2-inch-round cutter and arrange about 2 inches apart on the prepared baking sheet. Brush the tops with melted butter and sprinkle with the remaining 1 tablespoon parmesan. Bake until golden, 15 to 20 minutes. Transfer the baking sheet to a rack and let the biscuits cool slightly before serving or cool completely and freeze (see Cook's Note).
Nutrition Facts : Calories 136 calorie, Fat 8 grams, SaturatedFat 5 grams, Cholesterol 22 milligrams, Sodium 222 milligrams, Carbohydrate 14 grams, Fiber 1 grams, Protein 2 grams, Sugar 1 grams
CHEESY BAKED PUMPKIN PASTA WITH KALE
Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn't rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash - just 10 to 15 minutes at 500 degrees - the most time-consuming part of the entire recipe is grating all that cheese.
Provided by Sarah Jampel
Categories dinner, weekday, casseroles, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
- In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
- Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 21 grams, Sodium 657 milligrams, Sugar 6 grams, TransFat 0 grams
PUMPKIN PASTA
Pumpkin puree isn't just for pie. Think outside of the can and make this easy orange pasta in your food processor. It's the perfect way to use up leftover cans of pumpkin from the holidays. Add a sprinkle of Parmesan and some toasted pumpkin seeds for an upgrade.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
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.
More about "pumpkin pasta with winter herbs and parmesan cheese recipes"
CREAMY PUMPKIN PASTA WITH SAGE AND PARMESAN - SAVORY SIMPLE
From savorysimple.net
5/5 (5)Total Time 30 minsCategory Main CourseCalories 381 per serving
- In a large pot of generously salted water, cook the pasta until al dente according to package instructions. Drain, reserving 1/4 cup of pasta water. Rinse pasta with a bit of cold water or toss with a teaspoon of olive oil to prevent sticking while preparing the other ingredients.
- In a Dutch oven or heavy-bottom saucepan set over medium heat (you can use the same pot used for the pasta), add 2 teaspoons olive oil and a pinch of salt. Once the oil is warm, add the onions. Cook for 5-10 minutes on medium or medium-low, until the onions have caramelized slightly. Add a tablespoon of water to the pot periodically to detach any brown bits that form, stirring them back into the onions. The more you do this, the more flavorful the final sauce will be, because caramelization = flavor. Add the garlic and sage and cook for an additional minute, stirring frequently, then remove the pot from the heat.
- Microwave the half-and-half for around 45-60 seconds until warm. If you prefer, you can add the half-and-half directly to the pot with the onions and stir over low heat until warmed through, but be careful to make sure the liquid doesn’t simmer and reduce.
- Puree the pumpkin, half-and-half, onion mixture, parmesan, lemon juice, salt, pepper and nutmeg in blender. Taste and adjust seasoning if needed. If the pumpkin sauce tastes like it’s missing something, it likely needs a bit more salt and/or lemon juice to brighten the flavors.
CREAMY PUMPKIN PASTA (SO CREAMY!) - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (19)Total Time 30 minsCategory Dinner, Entree, Main Course, PastaCalories 676 per serving
- In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender.
- Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
ALEX GUARNASCHELLI'S PUMPKIN PASTA WITH WINTER HERBS
From youtube.com
Author Food NetworkViews 30.3K
ROASTED PUMPKIN WEDGES WITH PARMESAN CHEESE
From aheadofthyme.com
SAUCY BAKED PUMPKIN PASTA | AMBITIOUS KITCHEN
From ambitiouskitchen.com
PUMPKIN PASTA SAUCE {READY IN 20 MINUTES!} - WELLPLATED.COM
From wellplated.com
PUMPKIN PASTA - HOMEMADE PASTA MADE WITH PUMPKIN …
From commonsensehome.com
PUMPKIN PASTA IN PARMESAN GARLIC CREAM SAUCE
From familystylefood.com
PASTA WITH PUMPKIN SAUCE - MAYO CLINIC
From mayoclinic.org
PUMPKIN PASTA SAUCE (QUICK AND EASY) | KITCHN
From thekitchn.com
PUMPKIN SCONES - SAVORY PARMESAN PUMPKIN SCONE RECIPE
From runningtothekitchen.com
LINDASRECIPES.COM - PUMPKIN PASTA WITH WINTER HERBS AND …
From lindasrecipes.com
WINTER PUMPKIN PASTA BAKE | COOK FOR YOUR LIFE
From cookforyourlife.org
ALEX GUARNASCHELLI'S PUMPKIN PASTA WITH WINTER HERBS & PARMESAN …
From foodiebadge.com
CREAMY PUMPKIN PASTA (15 MINUTES!) | LIVE EAT LEARN
From liveeatlearn.com
PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE | RECIPE …
From getrecipecart.com
PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE | RECIPE
From pinterest.com
RECIPE: CREAMY ONE-POT PUMPKIN PASTA | KITCHN
From thekitchn.com
PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE
From punchfork.com
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