Pasta With Pumpkin And Rosemary Food

PASTA WITH PUMPKIN AND ROSEMARY

Steps:

• Heat the olive oil in a large pot over high heat - about a minute, or until the oil starts to shimmer. Stir in the diced onion and reduce the heat to medium. Continue cooking for a minute or two, until the onions start to soften. Add the minced garlic and give a good stir.
• Cover pot, reduce heat to low and let the onion and garlic cook undisturbed for another 15 minutes. When you come back, the vegetables will have produced a great deal of liquid. This is good.
• Stir in the smoked paprika, finely chopped rosemary and finally, the pumpkin purée. Give everything a serious whisk for a minute or two, until the onion seems to melt into the pumpkin and the whole thing comes together, smelling sexy and smoky. The sauce will be thick, like fluffy mashed potatoes and a deep, burnished orange. Season generously with sea salt and freshly ground pepper.
• Prepare pasta according to package directions. Stick around and give a stir. Don't wander off. Al dente means to the teeth, not to to the gums. Cooking time is brief.
• Drain pasta, reserving 1-1/2 cups of the starchy pasta cooking water. Swirl the pasta water into the sauce to make it silky and saucy. Stir to combine.
• Pour the sauce over the pasta. Give everything a nice toss to combine and heat through. Top with a drop of aged balsamic. Buon appetito.

CREAMY PUMPKIN & ROSEMARY PASTA

Steps:

• 1. Place olive oil, butter, garlic, rosemary in a large pan and allow butter to melt. Then add onion and cook until softened and golden brown.\n 2. Next add pumpkin and combine. Cook for a further 4 mins.\n 3. Pour stock over pumpkin and bring to the boil. Simmer for 10 mins or until soft. Add salt and pepper to taste. Remove whole garlic cloves. \n 4. In another pot filled with salted boiling water, cook pasta as per packet directions.\n 5. Remove and drain pasta, then mix into pumpkin sauce. Turn down the heat to low and add pecorino and mascarpone. Mix and add salt and pepper to taste.\n 6. Serve and enjoy with family and friends!

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.

PUMPKIN AND ROSEMARY PASTA

Steps:

• First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
• Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
• Meanwhile cook the pasta.
• Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.

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.

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

PUMPKIN AND ROSEMARY PASTA

Steps:

• For the sauce:.
• Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired).
• Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down.
• While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce.
• Stir it mix and serve. Delicious topped with pecorino or parmesan.

PASTA WITH PUMPKIN, BLACK OLIVE AND ROSEMARY SAUCE

Steps:

• Heat oil in pan, add the shallots and garlic and cook till soft. Add the cubed bacon and pumpkin and cook for 5 more minutes.
• when the pumpkin is softened add the basil and rosemary then add the tomato passata.
• Season with salt and pepper and add the wine. Simmer for 20 minutes.
• Add the olives to the sauce when it is cooked.
• When the pasta is cooked, toss in the pan with the sauce to make sure that the pasta is well coated with the sauce.