CREAMY VEGAN PUMPKIN PENNE PASTA
This creamy vegan pasta is blended with sugar pie pumpkin (can substitute with butternut squash) sage, onion, tomatoes, and basil. Blended in a high-speed blender, food processor, or Vitamix® topped with fresh basil makes this the perfect dish for fall or winter.
Provided by Emily
Categories Fruits and Vegetables Vegetables Squash
Time 6h
Yield 12
Number Of Ingredients 13
Steps:
- Place cashews in a bowl and cover with water. Soak 4 hours to overnight. Drain and rinse cashews.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle 3 tablespoons oil in a baking dish and add pumpkin, cut-sides down. Pierce a few holes in the skin using a fork. Cover with aluminum foil.
- Bake in the preheated oven for 40 minutes. Add sage leaves to the baking dish with the pumpkin, replace aluminum foil, and bake until pumpkin is very tender, about 5 minutes more. Remove from oven and keep covered; let pumpkin and sage continue to steam 10 to 15 minutes more.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until golden brown, 3 to 5 minutes. Add tomato sauce, steamed sage leaves, dried basil, oregano, and salt. Cook and stir until incorporated, about 10 minutes. Scrape pumpkin flesh into skillet. Add coconut milk. Simmer 15 to 20 minutes more. Remove and discard sage leaves.
- Fill blender halfway with tomato mixture and add 1/2 the soaked cashews. Season generously with salt and pepper. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth and creamy. Add remaining 4 tablespoons olive oil and blend again. Pour into a pot. Repeat with remaining tomato mixture. Adjust seasoning if necessary.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water. Return pasta to the pot.
- Stir 1/2 the sauce into the pot with the cooked pasta. Add more as needed to coat. Add reserved pasta water, 1/4 cup at a time, to thin sauce to desired creamy consistency. Add remaining sauce as desired. Top with fresh basil and serve hot.
Nutrition Facts : Calories 441 calories, Carbohydrate 66.1 g, Fat 15.3 g, Fiber 4.1 g, Protein 13.7 g, SaturatedFat 4.2 g, Sodium 249.8 mg, Sugar 5.5 g
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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.
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.
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