Creamy Pumpkin Pasta Bake Food

CREAMY PUMPKIN PASTA

Steps:

• Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
• 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 and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

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.

BAKED PUMPKIN AND CREAM PASTA

Steps:

• Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes. Puree in a food processor with the stock (or mash with the stock.
• Simmer the puree with the cream to thicken a bit; add half the cheese.
• In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt.
• Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store.
• Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.

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 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!

CHEESY BAKED PUMPKIN PASTA WITH KALE

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.

CREAMY PUMPKIN PASTA

Steps:

• In a large skillet, saute the onion and garlic in butter, over medium heat, until soft, not brown.
• Whisk in the pumpkin, broth, creams and seasonings to taste.
• Simmer 10 minutes, stirring occasionally.
• Meanwhile, boil the pasta in salted water until al dente.
• Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
• Stir in parsley and garnish with romano, more parsley and pumpkin seeds if desired.

3-INGREDIENT CREAMY PUMPKIN PASTA

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
• Meanwhile, bring cream to a simmer in a large skillet over medium-high heat and cook, stirring occasionally, until reduced by half, about 4 minutes. Whisk in pumpkin purée; season with 1/2 tsp. salt and 1/2 tsp. pepper.
• Add pasta and 1 cup reserved pasta cooking liquid to skillet and cook, tossing to coat, until sauce has reduced, 3-4 minutes. Season with remaining 1/2 tsp. salt and 1/4 tsp pepper. Top with freshly ground pepper before serving.

CREAMY CHICKEN AND PUMPKIN PASTA (WW)

Steps:

• Preheat oven to 220C or 200C fan forced.
• Line a baking tray with baking paper and place pumpkin on prepared tray and lightly spray with oil and then bake for 20 minutes and then add tomatoes and bake for a further 10 minutes or until pumpkin is lightly browned and tomatoes softened.
• Meanwhile cook the pasta in a medium saucepan of boiling salted water, following packet instructions, or until just tender and then drain.
• Heat oil in a non stick frying pan over medium-high heat and add the chicken and cook stirring for 5 minutes or until lightly browned and then transfer to a plate.
• Add onion and garlic and cook, stirring for 5 minutes or until softened and then return chicken to the pan.
• Blend cornflour and a little evaporated milk in a jug and stir in remaining milk and then add this milk mixture to the pan and bring to the boil, reduce heat to low and simmer stirring occasionally for 3 minutes or until sauce thickens slightly.
• Add the cooked pasta, olives and roasted pumpkin and tomatoes to the sauce and toss gently to combine and serve pasta sprinkled with cheese.