Pasta With Creamy Pumpkin Sauce Food

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook cream cheese, milk, Parmesan and butter in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Add pumpkin and seasonings; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

PENNE WITH CREAMY PUMPKIN SAUCE

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.

CREAMY PUMPKIN PASTA

Steps:

• In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender.
• Add flour and cook 1-2 minutes. Stir in broth a little bit at a time until smooth. Simmer 1 minute.
• Add pumpkin and heavy cream. Simmer uncovered until slightly thickened, about 5 minutes.
• Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
• Toss pasta with sauce, adding reserved pasta water a little at a time if needed. Top with parmesan cheese and parsley.

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.

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta according to package directions, about 6 to 7 minutes.
• While pasta cooks, mince the shallot and garlic; finely chop the sage.
• Heat olive oil in a large saucepan over medium heat. Add the garlic and shallot, stirring for about 3 minutes, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce has slightly thickened. Season with salt and pepper to taste; keep warm on lowest setting.
• Drain pasta and add to sauce, then add 2 table spoons of cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.

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.

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Bring a large pot of water to a boil.
• Melt the butter in a large skillet over medium heat.
• Add the shallot and garlic and cook for 3 minutes.
• Add the pumpkin, broth, cream, and half of the sage.
• Cook, stirring frequently, for about 10 minutes, or until slightly thickened.
• Season to taste with salt and pepper and stir to combine.
• Meanwhile, cook the pasta in the boiling water for about 10 minutes or until al dente.
• Drain well and add to the pumpkin sauce along with ¼ cup of Parmesan cheese.
• Serve immediately, topped with the remaining ¼ cup Parmesan and remaining sage.