VEGAN PUMPKIN PASTA SAUCE
Steps:
- Gather the ingredients.
- In a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes.
- Add sage and heat for another minute.
- Reduce heat to low, and add soy milk and pumpkin. Stir gently to combine ingredients.
- Allow mixture to simmer until flavors are well-combined, about 8 to 10 minutes. Add salt, pepper, and walnuts or pine nuts if using, stirring to combine, and then remove from heat.
- Sprinkle top of the pasta with breadcrumbs or a vegan Parmesan cheese substitute.
- Serve over cooked pasta and enjoy.
Nutrition Facts : Calories 98 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 296 mg, Sugar 4 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g
PUMPKIN & SAUSAGE PENNE
I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! - Karen Cambiotti, Stroudsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.
Nutrition Facts : Calories 490 calories, Fat 23g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 950mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
PENNE-WISE PUMPKIN PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat water for pasta, salt it and cook penne to al dente.
- Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
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.
VEGAN PUMPKIN PENNE
To give credit where it is due, I based this off another post, Recipe #100336 because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use Recipe #413778. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.
Provided by the80srule
Categories Penne
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
- Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
- Dain penne well, reserving about 1 cup of the cooking water.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
- Stir parsley into pasta and serve with parmesan cheese, as desired.
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