Pasta Squiggles With Pumpkin Sauce Food

PASTA SQUIGGLES WITH PUMPKIN SAUCE

Pasta Squiggles with Pumpkin Sauce image

My family loves this spiral pasta in a tasty pumpkin sauce. Make it for Halloween and call it Creepy-Crawly Noodles! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) cellentani or spiral pasta
2 tablespoons butter
1 large onion, finely chopped
1 large sweet red pepper, finely chopped
3 garlic cloves, minced
2 cups chicken or vegetable broth
1 cup canned pumpkin
1/4 cup heavy whipping cream
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup finely chopped fresh parsley
Grated Parmesan cheese

Steps:

In a Dutch oven, cook pasta according to package directions. In a large skillet, heat butter over medium heat. Add onion and red pepper; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in broth, pumpkin, cream, salt, nutmeg and pepper. Bring to a boil. Reduce heat, simmer, uncovered, 8-10 minutes or until slightly thickened., Drain pasta and return to pan. Stir in pumpkin mixture and parsley. Sprinkle servings with cheese.

Nutrition Facts : Calories 381 calories, Fat 10g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 764mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.

CREAMY PUMPKIN PASTA

Creamy pumpkin pasta image

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

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

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

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